Crispy fish on cauliflower puree with caramelised onions - NOMU

Ingredients

• 1 head of cauliflower, chopped
• 4 medium potatoes, peeled and chopped
• 250ml single cream
• 1 litre hot water
• 2 tbsp NOMU Chicken STOCK
• 2 tbsp butter, cubed
• NOMU Sea Salt
• 6 x 200g firm white fish fillets, skin on
• NOMU Extra Virgin Olive Oil, for brushing
• 2 shallots, thinly sliced
• 2 tbsp NOMU Extra Virgin Olive Oil
• 75g butter, extra
• 6 sprigs of thyme