Pan Seared Escolar, Cauliflower Puree,Pear Raisin Gastrique – a delicious recipe with sauteing, Kosher salt, head of cauliflower, idaho potato, milk, butter. Easy to follow and perfect for any occasion.
Serves 4
Vegetarian
Servings:persons
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
41
g
Fat
32
g
Carbs
2
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
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.
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