PREPARATION

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Step 1

Make the Cauliflower Puree: Melt the butter in a medium saucepan over medium heat. Sauté the onion and garlic until translucent, about 5 minutes. Add the cauliflower, cream, milk, and salt, and bring to a boil. Cover and reduce to low heat; simmer until the cauliflower is tender, about 8-10 minutes. Uncover and continue to simmer until the liquid is reduced by about two-thirds, 15-20 minutes. Whip the cooked cauliflower with an immersion blender or electric mixer until smooth, and set aside.

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Step 2

Make the Passionfruit Foam: Add the passion fruit puree, milk, and soy lecithin to a quart-size wide container wide enough to fit an immersion blender. Start with the blender blade on the bottom of the container, and using the high-speed setting, slowly pull the blender up and down to work air into the mixture and create a loose foam. Cover and refrigerate.

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Step 3

Set an oven rack at the top position and preheat the broiler to high. Line a baking sheet with foil and spritz with cooking spray (or add a drizzle of oil).

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Step 4

Cook the Dover Sole: Lay the fish fillets on the prepared pan, then brush them with the olive oil, sprinkle with the salt and fold them in half. Mix the sugar and pepper in a small bowl. Quarter the figs lengthwise, then dip the cut sides in the black pepper-sugar mixture. Set the dipped figs on the prepared baking sheet with the fish, and cut sides up. Broil the fish and figs for 5 minutes, until the fish is flaky and the figs are caramelized.

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Step 5

For Serving: Smear a spoonful of the cauliflower puree onto each plate, then top with the broiled fish and caramelized figs. Drape a spoonful of passion fruit foam over the fish and then sprinkle on the microgreens.

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