Ingredients

• 2 cups heavy cream
• 4 cauliflower stems, chopped
• 2 cloves garlic, crushed
• 1/2 yellow onion, chopped
• 6 tablespoons canola oil
• 4 ounces mascarpone
• 2 tablespoons sherry vinegar
• Salt and white pepper, to taste
• 1 cup white wine or water
• 1 pound sea bass fillet, divided into four 4-ounce portions
• Oil, for frying
• Leek tops, thinly sliced
• Julienned lemon peel, for garnish
• Radishes, thinly sliced on a mandoline
• Finely chopped chives, for garnish
• Fresh parsley fresh leaves, for garnish

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Instructions

1. Special equipment: a deep-frying thermometer
2. Preheat the oven to 450 degrees F. In a small saucepan, reduce the heavy cream by half over low heat. Remove from the heat and set aside.
3. In a medium saute pan, cook the cauliflower, garlic and onion in 3 tablespoons oil over medium heat, stirring occasionally, until golden brown. If the cauliflower starts to brown, deglaze the pan with a splash of white wine or water. Remove from the heat and let cool, 5 minutes.
4. Blend together the cream, cauliflower mixture, mascarpone, sherry vinegar and salt and white pepper to taste in a blender.
5. Heat a cast-iron skillet with the remaining 3 tablespoons oil over high heat until very hot. Sear the sea bass, skin-side down, for 3 minutes. Transfer to the oven and bake until opaque, 5 to 7 minutes.
6. Meanwhile, fill a large Dutch oven about halfway with oil and bring to 375 degrees F. Fry the leek tops until dark and crispy.
7. Divide the cauliflower puree among 4 plates, then top each with a piece of sea bass. Garnish with the fried leek tops, lemon peel, radish slices, chives and parsley and serve immediately.