Sea Bream Steaks with Cauliflower Mousseline, Marinated Cockles, and Lemon Paste

Ingredients:

• 4 sea bream steaks
• 1 small head of cauliflower
• 1/2 cup heavy cream
• 2 tbsp butter
• 1/2 lb cockles
• 1/4 cup white wine
• 1/4 cup olive oil
• 1/4 cup lemon juice
• Zest of 1 lemon
• 3 garlic cloves, minced
• Salt and pepper, to taste

Instructions:

Marinated Cockles:

1. Wash the cockles thoroughly, discarding any that are open or broken.
2. In a bowl, mix together the white wine, olive oil, lemon juice, lemon zest, minced garlic, salt, and pepper.
3. Add the cockles to the marinade, cover, and refrigerate for at least 30 minutes.
4. In a medium-sized pot, heat the marinade and cockles over medium heat until the cockles open up, which should take about 5-7 minutes. Discard any cockles that do not open.

Sea Bream Steaks:

1. Preheat the oven to 400°F (200°C).
2. Season the sea bream steaks with salt and pepper on both sides.
3. Heat a skillet over medium-high heat and add the butter.
4. Cook the sea bream steaks for 3-4 minutes on each side, until golden brown on the outside and cooked through on the inside.
5. Transfer the steaks to a baking sheet and bake in the oven for an additional 5-7 minutes.

Cauliflower Mousseline:

1. Cut the cauliflower into small florets.
2. Boil the cauliflower for 10-12 minutes, until very tender.
3. Drain the cauliflower and add it to a blender or food processor.
4. Add the heavy cream and puree until smooth.
5. Season with salt and pepper, to taste.

Lemon Paste:

1. Zest the lemon and set aside.
2. Peel the remaining part of the lemon and remove the pith, leaving only the flesh.
3. Finely chop the lemon flesh and mix it with the lemon zest.
4. Season with salt and pepper, to taste.

Assembly:

1. On a plate, spoon some cauliflower mousseline, and place a sea bream steak on top.
2. Drizzle some lemon paste over the sea bream steak and place some marinated cockles around the plate.
3. Serve immediately.

Verdict:

Sea bream steaks are a delicious and healthy choice for seafood lovers. The flavor of the fish is perfectly complemented by the tangy marinade of the cockles and the fresh taste of the lemon paste. The creamy cauliflower mousseline adds another layer of texture and flavor to the dish, making it a well-rounded and satisfying meal.

Serving Suggestions:

This sea bream steaks recipe can be served with a side of your favorite vegetables, such as roasted asparagus or sautéed spinach. A glass of crisp white wine or a light beer can also perfectly complement the flavors of the dish. Enjoy!