Sautéed Snapper with Cauliflower Purée and Sumo Orange Citrus Glaze
We have a new normal these days with the implementation of “social distancing” as uncertainty fills us and we quarantine at home in the hope of slowing the spread of the coronavirus. A few days ago (before our schools and professional sporting events were cancelled), The Fresh Market had an abundance of amazing Sumo oranges on sale. They are delicious pealed and eaten fresh or used to make a citrus sauce for a fish entree or salad. Another bright note: there are daffodils, hellebores and forsythia in the yard to decorate the table, its warm enough to eat outside, and too early for mosquitos!
Cauliflower Purée
- 1 head Cauliflower – cut into florets
- 3 Tbs unsalted butter
- 3 Tbs heavy cream
- Kosher salt
- Extra virgin olive oil, for finishing
Bring a large pot of salted water to a boil.
Add the cauliflower and cook for about 10 minutes, or until a pairing slides through without resistance.
Drain well. Return the cauliflower to the warm pot and place over low heat for a minute or two to allow the excess moisture to evaporate.
transfer to a food processor. Add the butter and heavy cream and process until very smooth. Season with kosher salt to taste.
Finish with a drizzle of extra virgin olive oil.
Sumo Orange Citrus Glaze
- 1 Sumo orange – supremes, juice and zest
- 1/3 c Chicken Stock
- 3 Tbs White Wine (Whatever you are drinking)
- 3 Tbs Butter
- 1 Tbs capers – drained
Reduce the chicken stock to 1/3 over medium high heat. Add white wine and cook 1 more minute. Take off the heat. Whisk in butter (1 Tbs at a time), then add capers, orange supremes, zest and juice.
Pan sear fish and plate on top of cauliflower purée. Garnish with blanched, peeled and halved heirloom grape tomatoes, blanched asparagus, citrus glaze and top with chopped parsley. (SEE technique below for blanching).
This is the most amazing combination of flavors!
To BLANCH: submerge vegetable into unsalted boiling water for 30 seconds to 1 minute and then plunging into an ice bath to stop the cooking. Remove and pat dry on paper towel.
