Pan Seared Escolar, Cauliflower Puree,Pear Raisin G

Name: Pan Seared Escolar, Cauliflower Puree,Pear Raisin Gastrique
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4x 8oz. Pieces of Escolar; Oil for sauteing; Kosher salt & fresh ground Black pepper to taste; 1 medium head of cauliflower, cut into pieces discarding the stem; 1 large idaho potato, peeled and cubed; 1/2 cup milk (more depending on the consistacy you like); 2 to 3 Tablespoons whole butter, kept cold until needed; Kosher salt & white pepper to taste; 1/2 cup sugar; 1/2 cup champagne vinegar; 1/2 cup of liquid from canned pears in heavy syrup; 1/4 cup golden raisins

Servings: persons

4x 8oz. Pieces of Escolar
Oil for sauteing
Kosher salt & fresh ground Black pepper to taste
1 medium head of cauliflower, cut into pieces discarding the stem
1 large idaho potato, peeled and cubed
1/2 cup milk (more depending on the consistacy you like)
2 to 3 Tablespoons whole butter, kept cold until needed
Kosher salt & white pepper to taste
1/2 cup sugar
1/2 cup champagne vinegar
1/2 cup of liquid from canned pears in heavy syrup
1/4 cup golden raisins

1
For the Cauliflower puree.
2
In two pots of boiling salted water cook both the cauliflower and potatoes to fork tender. Drain and set aside. In another pot heat milk to a simmer and add half the butter. Run both the potatoes and cauliflower through a food mill or ricer, stir in the milk mixture, and fold in the remaining butter. Season to taste and keep warm.
3
For the gastrique
4
Heat the sugar, vinegar and syrup to a boil, the simmer until a syrup consistancy is achieved. Add the raisins at the end.
5
For the fish, season with salt and pepper. Heat a saute pan, add oil and sear the fish on all sides. Place pan in oven to finish. To plate, spoon a mound of puree in center of a large dinner plate, plate fish on top and drizzle gastrique around the plate.

504

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 4x 8oz. Pieces of Escolar, Oil for sauteing, Kosher salt & fresh ground Black pepper to taste, 1 medium head of cauliflower, cut into pieces discarding the stem, and more.

Yes, Pan Seared Escolar, Cauliflower Puree,Pear Raisin Gastrique falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pan Seared Escolar, Cauliflower Puree,Pear Raisin Gastrique

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions