Make Michel Roux Jr's poached Skrei, cauliflower purée and pickled radishes

Ingredients

• 4 Norwegian Skrei fillets (deboned and skinned)
• 1 ltr milk
• 1 tbsp salt
• 100ml rapeseed oil
• 1 tsp curry powder
• 1 bunch radishes
• Pinch of mustard seeds
• 2 crushed black peppercorns
• 200ml water
• 200ml white wine vinegar
• 2 tsp fine salt
• 3 tbsp honey
• 150g large cauliflower florets
• Drizzle of olive oil
• Pinch of chilli powder
• 400g cauliflower florets
• 1 tbsp curry powder
• 1 tbsp chopped garlic
• 300ml milk
• 1 tbsp salted butter
• 1 tbsp extra thick double cream
• Zest of half a lemon
• Coriander cress for dressing
• Salt
• pepper