Ingreadient :

• 1 small cauliflower chopped into small florets
• Olive oil
• Salt and pepper
• 2 x 200g cod darnes
• 50g Butter
• 1 tbsp Olive oil
• Salt and pepper
• 200g  butter
• Lemon gel made with lemon juice and xanthan gum.

Direction :

1. Preheat the oven to 200c.
2. Roast the cauliflower in oil after seasoning until charred approx. 20 minutes.
3. Heat a large fry pan until hot. Add ½ the butter and oil. When foaming, add the cod, and season. Cook for 2 to 3 minutes then flip over, and then pop in the oven for 5 minutes.
4. Meanwhile, to make the puree, pop the butter into a pan when it is nut brown, pop into the food processor with the cooked cauliflower.
5. Blitz until smooth, then pour into a clean pan and warm through.
6. Saute the samphire in a little butter and water. Blitz the lemon juice with xanthan gum.
7. To finish, pop the fish onto plates, spoon over the sauce/juices from the pan with a spoonful of the puree, and sprinkle over a samphire dot with lemon gel.