Pan-fried fish with cauliflower puree and citrus caper salsa

1 In a medium-sized pot, bring milk and chicken stock to the boil. Add cauliflower and cook for about 10 minutes until soft. Drain cauliflower, reserving the cooking liquid, and purée in a blender or food processor with half the cooking liquid until smooth. Add more cooking liquid as required. Season to taste.

2 To cook fish, heat oil in a frying pan. Season fish and add to pan, skin-side down. Cook for 2 minutes. Flip over and cook for 1-2 more minutes or until fish is just cooked through. Squeeze lemon juice over fish while in pan. Set fish aside to rest for 5 minutes.

3 To make salsa, heat oil in the same pan fish was cooked in. Fry bacon for a few minutes until crispy. Add sun-dried tomatoes, capers, orange segments, lemon zest, lemon juice and parsley. Toss together.

4 To make salad, dress fennel and tomatoes with orange zest, orange juice, lemon juice and extra-virgin olive oil. Season with salt and pepper to taste.

5 To serve divide cauliflower purée among plates, top with 1 piece of fish, salsa and pan juices. Serve with orange, fennel and tomato salad on the side. Garnish with a lemon slice and chopped parsley if preferred.

For a gourmet two-course dinner for four, serve this main after an entrée of Beef carpaccio, Japanese style.