Pan fried Halibut with Cauliflower and Cumin Puree with Chive Bhaji & Rhubarb and Chilli Chutney

Pan fried Halibut with Cauliflower and Cumin Puree with Chive Bhaji & Rhubarb and Chilli Chutney

Level #2 SOUS CHEF

Serves 4

Preparation time 15 minutes

Cooking time 20 minutes

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Method

1 For the chive flower bhaji:

2 Wash the chive flowers and let dry on a cloth.

3 Mix the flour, turmeric, coriander seeds, cumin seeds, nigella seeds and water to form a light batter.

4 Leave to one side until ready to serve.

5 For the Cauliflower and cumin puree:

6 Finely slice the cauliflower and sweat in a pan with a little rapeseed oil and add the cumin seeds.

7 Once the seeds start to smell quite fragrant, add the milk and bring to the boil.

8 When the cauliflower is soft transfer all the cauliflower but only half the milk to a blender and blitz until its is smooth. Add more milk if needed to form a good vortex.

9 Place the puree into a small saucepan and place to one side to warm when needed.

10 To finish:

11 Warm the puree on a low heat whilst you are preparing the other items.

12 Heat a pan with oil for deep frying to about 180C, place the chive flowers into the batter and and let drain slightly.

13 Place a frying pan on a high heat and add some rapeseed oil, when the pan is smoking add your scallops presentation side down.

14 Don't touch the scallops at this point and leave them to caramelise then flip them over and add the butter, baste the scallops and season.

15 Place the chive bhaji's into the hoit oil and fry for 30 seconds or until light brown and crispy, then drain on kitchen paper.

16 To plate, place a swipe of the puree on the plate and arrange the 3 scallops per portion, balance two of the bhaji's on top of the scallops. Neatly dollop the chutney on the plate and finish with the micro coriander and wild garlic oil.