5 September 2012

Smoked eel, cauliflower mousse

Fry 150 gr cauliflower softly in 25 gr butter. Add 100 ml chicken stock and boil softly till done. Add 50 ml cream, simmer for another 5 mins. In the meantime soak 2 gelatine leaves  in cold water.
Take the cauliflower from the heat and dissolve the gelatine. Then use the blender to liquidise.
Fry some Spanish ham in a dry pan. Liquidise some parsley with some olive-oil, don't forget a bit of salt to minimise the bitterness. Serve the cauliflower mousse in a ring of smoked eel.  Or like this:



No comments:

Post a Comment