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.
A Table at Tangleby
In this exceptional book, it shares more than 170 delicious dishes, from simple snacks to dinner parties that are guaranteed to impress your guests.