fish with white wine sauce on cauliflower purée




Prep Time


Cook Time

An elegant meal with classic French style.


For the fish

  • 4 fillets skinless, boneless white fish
  • A little flour
  • Salt and ground black pepper, to taste
  • 1–2 tablespoons olive oil
  • 1 shallot — finely diced
  • 1¼ cups dry white wine
  • 2 teaspoons lemon juice
  • A pinch of sugar
  • 250ml cream
  • 30g butter — diced into 1cm cubes and chilled
  • Fresh dill sprigs, to garnish (optional)

For the cauliflower purée

  • ½ medium cauliflower — cut into florets
  • 400g potatoes — peeled and cut into 2cm pieces
  • 2 cloves garlic — sliced
  • 3 cups milk
  • Salt and ground black pepper, to taste
  • ¼ cup cream
  • A knob of butter

For the sautéed cauliflower

  • Extra small cauliflower pieces
  • 1 teaspoon butter
  • 1 teaspoon olive oil
  • Salt and ground black pepper, to taste


For the fish with white wine sauce on cauliflower purée

  • To make the Cauliflower Purée, put the cauliflower, potatoes, garlic and milk in a medium saucepan and add enough water to cover. Season well, bring to the boil and cook until the cauliflower and potatoes are tender.
  • Drain, then return the cauliflower and potatoes to the saucepan. Add the cream and butter and season to taste with salt and pepper. Purée with a stick blender or in a food processor. Set aside.
  • To make the Sautéed Cauliflower, sauté the small pieces of cauliflower in the butter and oil. Season well and set aside.
  • To prepare the fish, combine the flour, salt and pepper on a plate. Add the fish and turn to coat.
  • Heat the oil in a pan over a medium heat and fry the fish until golden. Set aside on a warm plate.
  • Discard any oil from the pan. Add the shallot, white wine, lemon juice, sugar and salt and pepper to taste. Simmer for about 3 minutes until reduced by half.
  • Add the cream and simmer for 2 minutes.
  • Reduce the heat and add the butter one cube at a time, mixing continuously with a wooden spoon until the sauce is satiny and glossy.
  • To serve, place a good amount of Cauliflower Purée on each of 4 plates. Top each with a fish fillet, then some white wine sauce. Sprinkle Sautéed Cauliflower around each plate and garnish with dill sprigs, if desired.