Ingredients

Steps

• Preheat the oven to 180°C.
• Place each fillet on foil, top with butter, pepper, and lemon juice, then seal the parcels.
• Transfer the parcels to a tray and bake for 15 minutes.
• Fry the black pudding in oil and butter until crisp, about 3 minutes.
• Boil cauliflower until tender, then blend with stock until smooth.
• Mix in mustard and cream, then season with salt and pepper.
• Plate the purée, top with black pudding and fish, and garnish with chives.