Turbot with cauliflower
0.75 h
4 raciones
Difficulty:
Media
Ingredients
CARAMELISED CAULIFLOWER PUREE
1ea cauliflower
Milk
Cream.
CAULIFLOWER CRISP
80gm caramelised cauliflower puree
80gm over cooked short grain rice.
CURRIED PISTACHIOS
1 pickling onion
50gm chopped pistachios
10gm curry powder
2gm salt
80ml canola oil.
Method
Caramelised cauliflower puree
Chop the cauliflower to remove most of the stalk, and brown in a heavy based pan until it is brown
Cover with a 50/50 mix of milk and cream and cook until soft
Drain the cauliflower and blend until smooth using the left over liquid to adjust the consistency
Cauliflower crisp
Blend the rice and puree together (it’s better to do this when they are both hot)
Spread the puree on a silpat mat or baking paper and leave somewhere warm to dry
Once dry you can break off pieces and deep fry them
Curried pistachios
Finely dice the onion and sauté in a pan
Once it’s soft add the curry powder, salt and pistachios and cover with the oil
Remove from the heat and leave to cool
To serve
Spread some hot caramelised cauliflower puree on a plate, place a piece of cooked Turbot onto and garnish with the curried pistachio and cauliflower crisp (I have added pieces of cauliflower and a grilled spring onion to the photo)
