Shirley Bass

Prep Time


Cook Time

30 min




4 4 tbsp Country Range Wholegrain Mustard

150 150 ml sour cream

1 1 medium cauliflower

1 1 pinch Country Range Coarse Ground Black Pepper

1 1 pinch coarse ground sea salt

50 50 g Country Range Butter

4 4 cloves garlic, crushed

20 20 g Country Range Walnut Halves

1 1 large cucumber

100 100 ml Country Range White Wine Vinegar

2 2 sea bass fillets

100 100 g Country Range Plain Flour

11 tbsp Country Range Balsamic Vinegar

50 50 g Country Range Powdered Beef Gelatine

Multiply by
  • 1Wash and cut one cauliflower into florets, using some of the green leaves as well.
  • 2Bring a pan of salted water to the boil, add the cauliflower to the boiling water and cook for 5-7 minutes.
  • 3Take off the heat and strain well (make sure completely dry).
  • 4Mash the cauliflower until smooth add the wholegrain mustard and sour cream, mix together well.
  • 5Check the seasoning and return to a gentle heat, stirring all the time.
  • 6Place the fillets of sea bass into seasoned flour and coat.
  • 7Place into a hot sauté pan, skin side down and cook until crisp and golden brown.
  • 8Remove fish from the pan and keep warm.
  • 9Add the butter to the sauté pan with four cloves of crushed garlic and fry off for a minute.
  • 10Add the walnuts to the pan and toss in the garlic butter until golden brown (be careful not to burn).
  • 11Remove the walnuts from heat and strain.
  • 12Using one whole cucumber, which has been pickled overnight in white wine vinegar, strain well and add to the blender.
  • 13Blend until a smooth paste has been formed. Add the gelatine, allow to set and then chill until required.
  • 14Place the cauliflower mash in the centre of the plate.
  • 15Place fillet of sea bass on top, skin side up and decorate the outside of the plate with the chilled cucumber jellies.
  • 16Add the walnuts and drizzle with a little balsamic vinegar before serving.