For the bream: 2x bream 300g-400g, scaled, fillet and pin boned. Skin scored.
Heat a large frying pan with a little oil inside until it is smoking, place fish in skin-side down. Cook until golden brown, for 3 or 4 minutes, then turn and cook for about 30 seconds. Serve immediately.
For the cauliflower purée: 400g cauliflower (reserve leaves). 75g double cream. Salt and pepper. Olive oil.
Break down the cauliflower into even small florets, and place 200g of the cauliflower to one side. Chop the remaining cauliflower into small pieces (should be around 200g), and place in a small saucepan with the cream and a little seasoning. Cover and place on a medium heat, and cook until the cauliflower is tender. Blend until smooth.
Place a medium size frying pan over a medium-high heat, add a good drizzle of oil. Add the cauliflower florets (that you set aside earlier) with a little seasoning, and cook until golden brown and tender. Drain on kitchen paper, and then combine with the purée.
For the pakora: Cauliflower leaves. Coriander stalks. 75g self raising flour. 1g salt. 125g iced water. 2.5g curry powder. Oil for frying.
Preheat oil to 190 deg cel. Trim the thick stalk off the cauliflower leaves, and cut the coriander stalks into rough 5cm lengths. Combine all the dry ingredients in a bowl, mix. Slowly add the water to get a batter consistency (you might not need all of the water). Add the leaves and stalks to the batter, and coat thoroughly. Try to pick out individual leaves with a piece of stalk, and deep fry until golden brown and crispy. Drain on kitchen paper.
For the coriander and chilli purée: 50g of coriander (washed and dried). 105 grape seed oil. 12g green chilli. 2g garlic. Salt.
Combine all ingredients, blend until smooth, and chill over ice.