Pan-Seared Fish with Saffron and Pine Nut Cauliflower
The recipe is for making "Pan-Seared Fish with Saffron and Pine Nut Cauliflower" with a base of sushi rice and various fresh ingredients. It involves assembling sushi rolls with nori (dried seaweed) sheets filled with sushi-grade salmon strips, julienned cucumber, carrot, and thinly sliced avocado. The rolls are complemented by pickled ginger for added flavor. The recipe also includes instructions for preparing sushi rice by combining short-grain or glutinous rice with water, rice vinegar, sugar, and salt. This results in a classic sushi dish that combines the savory richness of salmon with the crispness of vegetables, creating a well-balanced and visually appealing sushi roll.
Cover the raisins in warm water and leave to soak until they plump up; also cover the saffron threads with 4 tbsp boiling water.
Bring a pan of salted water to the boil and add the cauliflower. Return to the boil for two minutes, then drain into a colander and leave to steam-dry.
Heat up a couple of splashes of oil in a large pan. Gently fry the onion and garlic with a pinch of salt until the onion becomes soft and sweet, about 10 minutes.
Drain the raisins, then stir them into the pan along with the cauliflower, saffron water, pine nuts, butter and vinegar. Stir well and check the seasoning.
While the mixture is cooking, after approx. 10 minutes, prepare the fish. Next, add a few splashes of oil to another pan.
Season the fish fillets with garlic, salt and pepper, sear and then pan fry until done.
Lastly, top fish and cauliflower with chopped parsley before serving.