Crispy Fish with Candied Pumpkin and 
Roasted Cauliflower Emulsion

40 minutes

30 minutes




600g white fish, skin on

2 tbsp Grove extra-virgin avocado oil

1 quantity candied pumpkin

1 quantity roasted cauliflower emulsion

baby red mustard cress, to finish


Candied Pumpkin

20/200?g pumpkin, diced 2x2cm

2 cups cider vinegar

½ cup caster sugar

4 shallots, peeled and thinly sliced

1 tsp yellow mustard seeds


Roasted Cauliflower Emulsion

½ small cauliflower

2 tbsp olive oil

2 free-range eggs

1 tbsp unsalted butter

6 tbsp liquid vegetable stock

150ml vegetable oil

plain salt and white pepper

Ingredients provided by:


Candied Pumpkin

Blanch pumpkin in salted boiling water until just tender. Drain and refrigerate until cold.

In a heavy-based medium saucepan, combine vinegar and sugar. Reduce by half. Then add shallots and mustard seeds. Continue to reduce slowly, testing small amounts onto a cold plate until mixture is syrupy.


Roasted Cauliflower Emulsion

Preheat oven to 180°C. Blanch cauliflower in salted boiling water until just tender. Remove cauliflower and drain well, retaining water in pot for cooking eggs.

Heat an ovenproof frying pan, add oil and cauliflower. Season then transfer pan to oven and roast cauliflower until lightly browned on tips. Remove and cool.

Bring water back to the boil and cook eggs for 5 minutes. Cool quickly then peel eggs carefully.

Using a blender, add cauliflower, eggs, butter and stock. Blitz and slowly add vegetable oil until smooth. Season with plain salt and white pepper.


Divide fish into 6 equal portions. Lightly oil each piece and season. Heat oil in a frypan and carefully lay fish into pan. Cook until golden then turn until just cooked.

Dollop a couple of tablespoons of cauliflower emulsion onto each plate along with a tablespoon of warmed candied pumpkin. Place cooked fish on top and garnish with the baby mustard leaves.

Wine Match: Waipara Hills Equinox Chardonnay 2015

A rich warm dish like this one is screaming for a beautiful Chardonnay