Cod fillet with sparkling long pepper butter, grated cauliflower with pine nuts and tarragon

Using a knife, remove the tops (small florets) of the cauliflower without the stems.

Place the cauliflower in a food processor to obtain the equivalent of not too fine semolina.

Remove the leaves and crush the tarragon.

Peel the pepper then cut it into small cubes.

In a pan with a drizzle of olive oil, brown the pine nuts then set aside on absorbent paper.

In the same pan, sweat the peppers with a drizzle of olive oil and a pinch of salt.

Then add the cauliflower and a knob of butter, then cook over medium heat for 5 to 6 minutes.

Finally add the tarragon and pine nuts, then adjust the seasoning.

Season the fish flesh with fleur de sel.

In a non-stick pan, pour 2 tablespoons of olive oil then sear the fish skin side down.

After 1 minute of cooking, add 1 tablespoon of butter with a long pepper broken into large pieces.

Sprinkle the cod meat regularly with the foamy, pepper-flavored butter.

On a plate, place a bed of cauliflower semolina, place a cod steak on top and serve with a dash of foamy butter.