OK ,i know 6 should come before 7 and 8 should came after 7, but o well, this is my blog so i guess 6 can come right after 7 lol. Anyways as you all know, I'm a big "top chef" fan, especially season 2 & season 3. Both winner of two seasons happened to be 2 of my favorite chefs from the casts; Ilan Hall(dude wears glasses, and so do i, need i say more??) and Hung Huynh (even he's a total jackass, but u can't deny the guy knows how to cook, plus he's Asian) I admit it's hard to judge the taste by looking at the dish, but you can tell the chef's skills and styles by the techniques and the plating. If you have watched the show before you would know saffron is Ilan's signature ingredients. In Meal 6 I'm going attempt to use saffron in my dish!!! therefore get ready this is latte & cig's version of top chef !!!! 
Ingredients:Saffron cauliflower Puree
* Cauliflower
* Leaks & onions
* Pinch of Saffron (apparently saffron is a really strong spices, if you just put a lil bit , the dish will get a strong taste, wish i knew that the first time........)
* Heavy cream or milk
* Butter
* bit of bout 1/8 of cup chicken stock
* pinch of salt / freshly grind black pepper.
Seared Sea Bass
* 6 oz Sea Bass fillet
* Lemon pepper
* Lemon zest
* Fresh grind black pepper
* Pinch of salt
* Juice of half lemon
* Dry Chardonnay/EVOO(2:1)
* 6 oz Sea Bass fillet
* Lemon pepper
* Lemon zest
* Fresh grind black pepper
* Pinch of salt
* Juice of half lemon
* Dry Chardonnay/EVOO(2:1)
STEP 1- FISHY FISHY fish!!!
rub the seasonings and lemon zest on the fish and set it aside. Mix lemon juice , chardonnay, and EVOO well, n quickly dip the fish in for 10 mins and dry the fish off before you seared it.
STEP 2 - PUREEEEEE, i just like the sound of it.
Heat up a pot of water, and add saffrons(break into small pcs) and pinch salt. Add cauliflower in once it starts to boil. Drains the waters out (but keeps about 1 cup ) once the cauliflowers soften.
heat up the remaining "saffrons water" left overs and add chicken stock, onions and leaks. once the onions and leaks soften add heavy cream, mix well and turn off the fire.
Add butter, cauliflowers and saffrons/cream mix into the blenders. and set it on high for bout 30 secs.
STEP 3 - plate it and enjoy !!!
<==i add some relish n raw leaks on top of the fish for garnish.
3 comments:
Interesting... safaron cauliflower pure... never tried it before, but I bet it must be really delicious :)
Talking about indulgent! Now you're using safaron!!!
to selba: give it a shot, it was my 1st time n it turned out really good.
to cindy: lol i only used a lil bit saffaron so ........., k i agree, i'm bit broke now....
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