- Cauliflower: 400 g
- Milk: 1/4 liter
- Sweetened fresh cream: 250 g
- Salt
- Cayenne pepper
- Heavy cream: 50 g
- Garden herbs (chives, chervil, dill, parsley): 2 bunches
- Olive oil: 5 tablespoons
- Trout: 2 (300 g each)
- Green salad: 4 large leaves
- Garnish: Chives, chervil, and dill: 4 leaves each
- Divide the cauliflower into small florets and wash thoroughly. In a pot, combine the milk and sweetened fresh cream. Season with salt and cayenne pepper, then cook the cauliflower until tender.
- Stir in the heavy cream and purée until smooth. Allow to cool.
- Finely chop the herbs. Place them in a colander and briefly plunge into boiling water. Immediately refresh under cold water.
- Pour a little boiling water over the herbs, gently purée, then add the olive oil and blend until smooth.
- Fillet the trout and cut each fillet into 3 pieces. Place in a colander and steam over fish stock or lightly vinegared water.
- Blanch the lettuce leaves and cool them immediately.
- Fill small molds with the creamed cauliflower and unmold onto plates. Season the herb jus with salt and pour around the cauliflower. Arrange 3 trout pieces per plate in a triangle. Garnish with sprigs of chives, chervil, and dill. Trim lettuce leaves to match the cauliflower portions, drizzle with olive oil, drain slightly, and place atop the cauliflower.
Difficulty: [usr 2]
New Cuisine for All Seasons. Chanteclerc.
