California Wild Sea Bass with Wild Wood Sorrel Beurre Blanc

Ingredients

• 2 pounds sea bass (cut into 6 portions)
• 3 tablespoons extra virgin olive oil
• 2 tablespoons fresh lemon juice
• 1/2 teaspoon fresh ground pepper
• 1/2 cup shallots, sliced
• 1 cup white wine (Sauv Blanc)
• 1 cup wood sorrel (coarse chop)
• 8 ounces nice butter (Normandy)*
• 1/2 cup mustard flowers
• Salt to taste
• 1 head cauliflower (organic)
• 1/2 yellow onion, sliced
• 2 tablespoons butter
• 1/2 cup white wine
• 1 tablespoon kosher salt

Instructions

1. 1

   --- SEA BASS: ---

2. 2

   Place portioned fish on a flat surface. Drizzle fish with olive oil & treat both sides. Season to taste. Place a flat sauté pan onto a burner on medium-high heat. Use some of the olive oil from the marinated fish to treat pan. Add fish to hot pan.

3. 3

   Place fish skin side down into the hot oil, making sure the fish does not stick to the pan. Place pan in hot oven (400°) until medium-rare 8–10 minutes depending on the thickness of the filets.

4. 4

   Pull pan from oven to check doneness. You can flip over to the other side if more doneness is desired.

5. 5

   Reserve in a warm place or serve fresh from the pan.

6. 6

   --- BEURRE BLANC: ---

7. 7

   In a small saucepot, add shallots, white wine, wood sorrel; reduce on high and slow simmer 8 minutes. Strain and add back to small saucepot. Whisk in butter until sauce consistency. Add mustard flower petals.

8. 8

   With a small burr mixer, blend in butter and mustard flowers until smooth and saucy. Keep warm.

9. 9

   --- CAULIFLOWER PURÉE: ---

10. 10

    Remove florets from head of the cauliflower. Cut into uniform pieces.

11. 11

    Grab a pot with a lid, add butter, sliced onion, cauliflower florettes. Steam slowly over medium heat. When 90% cooked through, remove lid and reduce remaining liquid till dry. Purée in blender; should be smooth & thick. Reserve warm.