Allow 150 g of salmon per person if you want to serve this dish at a dinner or lunch. For a starter, measure 80 g per person.
Clean the cauliflower florets, preferably saving some of the green leaves for the pepper-fried cauliflower florets. Add a little oil or 1 tbsp unsalted butter, and fry the cauliflower until it’s golden. Add milk until it covers the cauliflower. Boil under a lid until the cauliflower is soft. Pour everything into a blender and blend until you have a smooth purée. Add 2 tbsp unsalted butter and season with salt and cayenne pepper.
Cut the cauliflower into small florets, and fry them in sunflower oil with salt and coarsely ground black pepper. Add some of the green cauliflower leaves to taste. Add a little butter, approx. 1 tbsp at the last minute, to get the best taste.
Place the pepper-fried cauliflower on a plate with a piece of peppered salmon at room temperature. Pour the soup around it and garnish with some green herbs. Serve with freshly baked bread.
Ingredients
Directions
Allow 150 g of salmon per person if you want to serve this dish at a dinner or lunch. For a starter, measure 80 g per person.
Clean the cauliflower florets, preferably saving some of the green leaves for the pepper-fried cauliflower florets. Add a little oil or 1 tbsp unsalted butter, and fry the cauliflower until it’s golden. Add milk until it covers the cauliflower. Boil under a lid until the cauliflower is soft. Pour everything into a blender and blend until you have a smooth purée. Add 2 tbsp unsalted butter and season with salt and cayenne pepper.
Cut the cauliflower into small florets, and fry them in sunflower oil with salt and coarsely ground black pepper. Add some of the green cauliflower leaves to taste. Add a little butter, approx. 1 tbsp at the last minute, to get the best taste.
Place the pepper-fried cauliflower on a plate with a piece of peppered salmon at room temperature. Pour the soup around it and garnish with some green herbs. Serve with freshly baked bread.