Pan-Fried Pickerel and Blistered Tomato Caper Sauce
with Creamy Cauliflower- Fish
- Sulphites
- Milk
- Wheat
- Milk
- Sulphites
- Tree nuts
- Wheat
- Egg
- Fish
- May contain traces of allergens
- Sesame
- Gluten
- Mustard
- Soy
- Crustaceans
- Peanuts
Ingredients: #N/A • Cauliflower • Russet potato • Baby tomato • White cooking wine (sulphites) (cooking wine (wine, salt, potassium sorbate, malic acid, sulphites)) • 35% Cream (milk) (cream, milk, dextrose, cellulose gel, carrageenan, mono and diglycerides, cellulose gum, polysorbate 80, sodium citrate, disodium phosphate) • Capers (capers, water, salt, vinegar, calcium chloride, potassium sorbate) • Cream sauce spice blend (wheat) (wheat flour, salt, garlic powder, onion powder, canola oil, silicon dioxide) • Parsley • Garlic.
Ingredients
275 g
Pickerel Fillet
(Contains: Fish)
2 unit(s)
Garlic, cloves
30 g
Capers
(May be present: Milk, Sulphites, Tree nuts, Wheat, Egg, Fish)
4 tbsp
White Cooking Wine
(Contains: Sulphites May be present: Sesame, Wheat, Gluten, Tree nuts, Mustard, Soy, Egg, Fish, Milk, Sulphites, Crustaceans)
285 g
Cauliflower
56 mL
Cream
(Contains: Milk)
7 g
Parsley
10 g
Cream Sauce Spice Blend
(Contains: Wheat May be present: Tree nuts, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites)
113 g
Baby Tomatoes
1 unit(s)
Russet Potato
Not included in your delivery
1 tbsp
Oil*
2 tbsp
Butter*
¼ tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Cooking Steps
- Before starting, wash and dry all produce.
- Remove any brown spots from potato, then peel and cut into 1/4-inch pieces.
- Cut cauliflower into bite-sized pieces.
- Peel, then mince or grate garlic.
- Strain capers.
- Roughly chop parsley.
- To a medium pot, add cauliflower, potatoes, cream, 1/2 cup (1 cup) water and half the garlic. Season with 1/4 tsp (1/2 tsp) salt. Stir to combine. Bring to a simmer over medium.
- Once simmering, reduce heat to medium-low. Cook for 10-12 min, stirring occasionally, until potatoes and cauliflower are very tender.
- Meanwhile, heat a large non-stick pan over medium.
- While the pan heats, pat pickerel dry with paper towels. Cut into two equal pieces. Season with Cream Sauce Spice Blend, salt and pepper.
- When hot, add 1/2 tbsp oil, then pickerel, skin-side down. (NOTE: For 4 servings, cook in batches, using 1/2 tbsp oil per batch.) Cook for 4-5 min, until skin is crispy.
- Flip and cook for 3-4 min, until pickerel is opaque and cooked through.**
- Remove from heat, then transfer pickerel to plate, skin-side up.
- To the same pan over medium, add 1/2 tbsp (1 tbsp) oil, then tomatoes. Cook for 2-3 min, stirring often, until blistered.
- Add white cooking wine, capers, remaining garlic and 1 tbsp (2 tbsp) water. Cook for 1-2 min, stirring constantly, until fragrant.
- Remove from heat. Stir in parsley and 1 tbsp (2 tbsp) butter. Season with pepper.
- Once cauliflower-potato mixture is tender, carefully pour into a food processor. Puree mixture for 2-3 min, until smooth. (NOTE: If you have an immersion blender, that works too!)
- Add 1 tbsp (2 tbsp) butter, then stir until melted. Season with salt and pepper.
- Divide cauliflower puree between plates.
- Remove and discard pickerel skin, if you like.
- Top cauliflower puree with sauce, then pickerel.
