Today we were able to execute an idea which has been plaguing me for some time. I have wanted to enrobe and cook ingredients in sauces and purees. We had difficulties with our mozzarella crust for salmon and chocolate glaze for lamb sweetbreads. I am happy to say we have made a cauliflower coating that glazes easily and adheres to the product being cooked. In our work-in-progress dish, we coated the blue nose bass in the cauliflower puree and paired it with smoked chocolate water and red ribbon sorrel. I should note that we tested the cauliflower on oysters, and they worked equally as well.
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