Cauliflower and scotch bonnet carpaccio recipe
Some history
On cauliflower, broccoli and Romanesco cabbage, the tops are the part of the stalk with the most flowers.
Ingredients
- 1kg Cauliflower
- 500ml milk
- 500ml cream
- 20g butter
- 1 trimmed leek
- 1 onion
- 200g Fairy ring or girolle mushrooms
- Smoked herring roe
- Salt, pepper
- Olive oil
- White vinegar
- Chives
Preparation
To make the cauliflower cream, fry the washed and finely chopped leek with the finely chopped onion in 20g of butter.
Add ¾ of the cauliflower, cut into even-sized pieces.
Pour over the milk and cream and cook for around 30min.
Blend thoroughly.
Marinade the mushrooms in the olive oil and vinegar.
Add salt, pepper and the chives.
Cut the remaining cauliflower into small pieces.
Mix the cauliflower tops with the mushrooms, then serve.
Garnish with the smoked herring roe and enjoy.
Thanks :
Recipe made by Mickey Bourdillat, master chef of Le Matafan from Chamonix.
Wine suggestion
Chablis