b'Wild King Salmon with Sauce Grenobloise and Cauliflower Ragot LAURENT MANRIQUEServes 41V pounds skinless wild king salmon fillet, cut into 8 equal pieces Salt and pepper2 tablespoons Pompeian Extra Virgin Olive OilFOR THE CAULIFLOWER RAGOT:V cup unsalted butter W cup Pompeian Extra Virgin Olive Oil 1 head cauliflower, cut into very small florets Kosher salt and fresh-ground black pepper to tasteV tablespoon fresh thyme leaves W cup champagne vinegar or Pompeian Pomegranate Infused Balsamic Vinegar W cup dry white wine V cup chicken stock W cup golden raisins 1 tablespoon minced shallots V cup heavy cream FOR THE SAUCE GRENOBLOISE:V cup unsalted butter2V cups diced sourdough bread, crusts removed 4 tablespoons capers, rinsed 4 tablespoons diced lemon segments 1 tablespoon sherry vinegar 1 cup fresh Italian parsley, cut into thin strips Salt and pepper to tasteTO PREPARE THE CAULIFLOWER RAGOT:In a large saut pan over medium-high heat, cook V cup butter and W cup oil. Add the cauliflower, season with salt and pepper, and cook for 6 minutes, carefully turning the florets with a spatula. Sprinkle in the thyme and cook until the cauliflower is golden brown, another 6 to 8 minutes.Add the champagne vinegar and wine to the pan and reduce until the pan is almost dry, 5 to 10 minutes. Add the chicken stock, raisins and shallots, and cook 3 minutes. 55'