Pangasius with a Cauliflower Sauce on Wilted Spinach
Pangasius with a Cauliflower Sauce on Wilted Spinach
Ingredients
- 3 cups (750 ml) cheddar cauliflower cut into florets
- 1 small onion, chopped
- 1 clove garlic, finely chopped
- 1 tablespoon (15 ml) olive oil
- 3/4 cup (180 ml) warm milk (more or less)
- 2 tablespoons (30 ml) chopped fresh tarragon
- Salt and pepper
- 2 cloves garlic, thinly sliced
- 2 tablespoons (30 ml) olive oil
- 3/4 lb (350g) baby spinach
- 4 fillets 6 oz (170g) pangasius
- 2 tablespoons (30 ml) olive oil
Instructions
- In a saucepan of salted boiling water, cook the cauliflower until very tender. Drain and set aside.
- In a large skillet, soften the onion in the oil until translucent.
- In a blender, purée the cauliflower and onion with the milk until smooth. Add tarragon or curry powder. Adjust the seasoning. Keep warm.
Pangasius with a Cauliflower Sauce on Wilted Spinach