Onion soup with spotted wolffish and cauliflower

Recipe: 

Cauliflower cream

• 2 cauliflower

• 4 garlic cloves

• 2 tsp. salt

• 4 tbsp. sunflower oil

Remove the stem and chop the cauliflower into bits. Heat the oil in a frying pan. When the oil is heated put in the cauliflower, garlic cloves and salt. Fry under a lid until the cauliflower is golden in color. Pour everything into a blender until a smooth cream.

Onionbroth

4 yellow onions
4 tbsp. oil
2 tsp. sugar
4 garlic cloves
1 l water and sour applesauce
1 stem fresh thyme 

Slice the onions into roughtly 5 mm thick slices.

Heat a big frying pan with the oil and onion. Roast the onion under a lid until a dark roasted color. Sprinkle over sugar and fry a little longer. Add water and the sour applesauce, boil for 15 minutes. Add the thyme and lower the heat. Let the soup simmer for 10 more minutes. Add salt and pepper to taste. Strain off the onions. These are great to use for an onion cream to compliment other dishes.

The stock is boiled together for a couple of minutes more and strained.

Cut the fish into thin slices and let it soak in the broth (the broth should not boil!). Assamble the fish in a plate with the couliflower cream and carved couliflower. The carved couliflower is fried in a dry pan on high heat for 15 seconds.

Warm the broth and pour over the placed fish.

Add salt, a little drizzle of olive oil and lemon juice,

Foto: Dan Mariner