Careme

Instructions

Swipe a step aside or click its number when it’s done.

1. 1.

   Heat the oven to 425°F. Cut 1 pound cauliflower into small, roughly 1-inch florets, slicing the tender stem into thin pieces. Toss on a rimmed baking sheet with:

   • 1 tablespoon olive oil
   • 1 1/2 teaspoons Diamond Crystal Salt flakes
   • 1/2 teaspoon smoked paprika

   Spread in a single layer.

2. 2.

   Pat 12 ounces rockfish dry and divide into 2 portions. Season both sides with 1 1/2 teaspoons Diamond Crystal Salt flakes and 1/4 teaspoon black pepper. Let stand while you prepare the other components.

3. 3.

   Peel and finely mince 2 ounces shallot. Lightly crush 1/8 teaspoon saffron threads in a small heatproof bowl, add 2 tablespoons boiling water, and steep for at least 5 minutes while you cook.

4. 4.

   Roast the prepared cauliflower for 22–25 minutes, turning once, until browned at the edges and tender. Prepare the fish and sauce during the roasting time.

5. 5.

   About 12 minutes before the cauliflower is ready, heat the remaining 1/2 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the seasoned fish and cook for 3–4 minutes on the first side, then carefully turn and cook for 2–3 minutes more, until the thickest part reaches 140°F. Transfer to a warm plate and rest while you make the sauce.

6. 6.

   Reduce the skillet heat to medium-low. Add 1 tablespoon unsalted butter, the minced shallot, and the remaining 1/4 teaspoon Diamond Crystal Salt flakes. Cook for 2 minutes, stirring, until softened without browning. Add 1/4 cup dry white wine and simmer for 2 minutes, scraping up any golden bits, until reduced by about half.

7. 7.

   Stir 1/3 cup heavy cream and the saffron infusion into the skillet. Simmer gently for 2–3 minutes until lightly thickened; do not boil vigorously.

8. 8.

   Spoon the saffron cream onto two warm plates. Set a rockfish portion over the sauce on each plate and arrange the roasted cauliflower alongside, keeping its browned edges above the sauce.

Want more detail? See the temperature guide.