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Cut cauliflower into equal size pieces.
Place cream, garlic, milk, salt and pepper in a pan and bring to a simmer, add cauliflower and cook till tender.
Strain cauliflower and place in a blender and puree till silky smooth.
Finish with butter and Parmesan.
Panfry barramundi in a little oil with ceps.
Remove ceps and cook for 4 minutes in the oven at 180º Celsius.
Place butter in a hot pan and cook till nut brown.
Add eschallot, pine nuts, broccolini and lemon juice.
Finish with chives and season.
Place cauliflower puree in the centre of the plate with blanched baby leeks on top.
Place barramundi on top of leeks.
Spoon eschallot mixture over barramundi then place ceps on top.
Finish with a quenelle of Avruga caviar.
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