Herb-coated bass, cauliflower puree & lemon froth
0.75 h
4 raciones
Difficulty:
Media
Ingredients
CAULIFLOWER PURÉE
1 cauliflower (medium)
2 tablespoons butter
2/3 cup milk
1/4 glass curd
2 tablespoons Parmesan cheese (grated)
2 tablespoons chives (diced)
Salt to taste
LEMON FROTH
800 ml lemon juice
200 ml water
1 g sea salt
6 g powdered soya lecithin.
METHOD
CAULIFLOWER PURÉE
- Wash and chop the cauliflower.
- Pour enough water into a medium-sized pot to cover the cauliflower.Bring the water to the boil, then cook the cauliflower till soft.Drain off all the water.
- Blend the cauliflower with the butter and milk until a creamy purée is obtained.
- Place this mixture in a pot, then add in the curd and salt. Stir to ensure the cream remains smooth.
- Turn off the heat. Place the pot on a tray ready to serve.
LEMON FROTH
- Mix the juice, water and powdered soya lecithin together in a glass (or metal) container; whisk carefully.
- Set aside the froth produced. Et voilà! It can now be used to decorate pieces of fruit or other preparations, giving your dishes a touch of sophistication.
