Plaice with spinach mousse and caviar on a warm cauliflower salad, radishes, passion fruit and cress

Cooking instructions

Steam the frozen fish in a water bath in a fan-assisted oven at 190°C for about 20 minutes.

After 18 minutes, divide out the caviar onto the fish and steam for the final 2 minutes.

With the mandoline, cut the radishes into thin slices and place in iced water.

Cut the passion fruit into halves and remove the seeds with a teaspoon.

Cut off the stalk of the cauliflower and chop finely. Boil the coconut milk
in a large pan and season with crushed garlic, salt and pepper to taste.

Add the cauliflower and heat through, continuing to stir for no more than 2 minutes.

Arrange with the passion fruit seeds, radishes, cuttings of cress and the warm fish.

Serve immediately.