Ingredients

Serves 4

250g snapper fillet
4 scallop
4 squid baby
200g ocean trout
200g sea asparagus
1 small cauliflower
2 cloves garlic
250ml milk
Salt and pepper
100ml olive oil
Zest of 1 lemon
Pinch chilli
Pinch fennel seeds toasted

Method

Prepare the fish, removing bones and cutting to the appropriate size. Brush lightly with olive oil and season with salt and pepper.

Shred the cauliflower finely and place into a heavy based pot with a pinch of salt, milk and the garlic cloves. Bring to a simmer and cook until thoroughly tender. Drain and squeeze the garlic from the skin. Blend everything together until smooth and creamy. Add a splash of extra virgin olive oil.

Add the lemon zest, pinch of fennel seeds and chilli to a pot with the olive oil and warm a little over heat.

Grill or fry the fish until just cooked, thickest pieces first to avoid over cooking.

Blanch the sea asparagus and toss through a little of the lemon/oil dressing.

Spread the cauliflower skordalia onto the plate and place the fish and asparagus on top. Drizzle with the remaining lemon oil.