Croaker with cauliflower mousse and asparagus

Method

1. For the cauliflower mousse: Clean the cauliflower and keep the white part only. Boil it with milk, cream and some lemon peel. Let it boil for 20-25 minutes until it soaks up all the moist ingredients. When it is ready combine it with lemon peel and blend together. Add salt, pepper and continue blending for 2-3 minutes until the texture of the mousse is proper.
2. For the fish: Check for small bones. Put salt and pepper only on the side of the skin. On a preheated pan with olive oil fry the fish on the side of the skin, on low heat. Adjust the heat so not to burn the fish. In approximately 10 minutes turn the fish on the other side and let it fry for another 10 minutes.
3. Asparagus: Clean the asparagus and boil them in water for 4-5 minutes approx. In a pan with butter put the asparagus for 1 minute. Add salt, pepper.