Cornish Pollack Fillet with Caramelised Cauliflower Puree - Seafoodie Range

1 Whilst bringing a pan of salted water to the boil, peel the potatoes and cut them into 3mm slices. Blanche them in the boiling water for 2 mins, drain, refresh and pat dry. 2 Heat the butter in a shallow pan, gently fry the potato slices until golden and season to taste. 3 Prepare cauliflower and cook in boiling water until tender. 4 Blitz the Panko breadcrumbs and 40g of the flat leaf parsley until vibrant and green 5 Heat some oil in a small pan and fry 10-15 leaves of the remaining parsley for around 10 seconds. Drain on a paper towel and season with salt pepper & sugar. 6 Steam the skinless pollack fillet for about 6 minutes. Season to taste. 7 Whilst the pollack is steaming warm the caramelised cauliflower puree and the cauliflower & parsley dressing gently on the stove. 8 Assemble the dish by dividing the potatoes between two plates and creating a bed of crumb next to them. Place the pollack on the potatoes and top with a generous swipe of the puree. Arrange the cauliflower on the crumb base and garnish with the fried parsley leaves. Drizzle with the dressing.