Ingredients:
Red snapper fish
2 & 1/2 cups cauliflower
2 cups full cream
Salt to taste
3 tsp Black pepper
200g butter
2 tbsp vinegar
2 tbsp lemon juice
4 egg yolks
1/2 cup oil
10-12 Almonds

Directions:
Cut fish into half and place deep cuts in it.
For cauliflower puree, add 2 cups of cauliflower in a pan. Then add full cream. Cook for 12-15 minutes on low medium flame. Add salt, 1 tsp black pepper and mix it well. Mash cauliflower in the pan.
Let it cool then blend this mixture in a blender and make smooth paste.
To caramelize the butter, add 200g of butter in a pan, let it turn golden brown.
To prepare Hollandaise sauce, in a pan add vinegar, lemon juice, salt, 1 tsp black pepper and egg yolks. Stir continuously while add egg yolks.
Now gradually add caramelized butter, keep on stirring until the mixture gets thick.
Now to roast, add 1 tbsp of oil in another pan. Add 1/2 cup cauliflower, almonds, butter (1 tbsp) and roast them until golden brown.
Now fry the fish in 1/2 cup of oil. Let it fry for 1 minute on high flame. Sprinkle some salt and 1 tsp of black pepper.
Flip it over and fry the other side.
Turn off the flame and 1 tbsp of butter. Let it absorb the butter flavor for 1 minute and take it out.
Traditional Danish recipe is ready to serve.