Serves 6 people.
Ingredients
1 x 3lb. Sea bass
1 large
Cauliflower
1 Medium
Cucumber
½ Red Pepper
½ lb.
Silver-skinned onions
1 Spanish Onion
3oz. Ground
Turmeric
4oz. Light Brown
Sugar
½ pint White
Wine Vinegar
2oz. Colmans
English Mustard Powder
Method
1. To make piccalilli sauce firstly
dice Spanish onion and fry in a little oil until soft without colour. Dice the
red pepper and add the onions. Cook together for about 1 minute.
2. Break the cauliflower down into
small florets and add to the pan. Mix in the ground turmeric and cook out for
about 2 minutes. Add the peeled silver-skinned onions, light brown sugar, white
wine vinegar and bring to the boil.
3. Peel and de-seed the cucumber and
slice into 1/8 inch chunks, add to mix with the mustard powder that has been
made into a paste with a little water.
4. Boil together for 5 minutes so the
vegetables do not lose their crispiness.
5. Either portion Sea bass fillets and
pan fry or roast whole on the bone in the oven on top of onions, fennel, leeks
and soft herbs adding a good splash of white wine and olive oil.
6. Serve with plenty of the
Piccalilli Sauce and a good addition you could add some new potatoes.
