Seared Local Wreckfish on a Bed of Cauliflower Puree | Recipies from Charleston, SC Restaurants | Ch
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Ingredients
- 4 5-6 oz Wreckfish Filets
- 2 tbsp Extra Virgin Olive Oil
- kosher or coarse ground Sea Salt, to taste
- freshly ground White Pepper, to taste
- 1 tbsp blended Vegetable Oil
- 1 large julienned Yellow Onion
- 1 tbsp minced Garlic
- 1 head of Cauliflower; stem removed
- 1-1 ½ qt Heavy Cream
- 4 pats Butter
- Salt
- Pepper
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