Recipe: Brussels Sprout Cream

Name: Crème de Choux-Bruxelles
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4 portions
Ingredients: Crème de Choux-Bruxelles petits nids de saumon fuméLe goût de viandes fumées a toujours mis en valeur celui des Choux-Bruxelles alors je me suis dit continuons dans cette logique et le résultat fut convainquant, alors je la soumet a votre dégustation.Crème de Choux -Bruxelles pour 4 personnes :400 g de choux Bruxelles épluchés2 échalotes ciselées2 grosses pommes de terre farineusesDans une boule a thé:(thym laurier et 2 clous de girofle)50 g de saumon fumé de qualité60 g de beurre ½ selpoivre blanc du moulin.

By chef patrick ★ ★ ★ ★ ★ 5/5 (1 reviews) Starters

Prep 10 min

Cook 40 min

Total 50 min

Servings 4 serv.

Brussels Sprout Cream with small smoked salmon nests. The taste of smoked meats has always enhanced that of Brussels sprouts, so I thought let's continue in this logic and the result was convincing, so I submit it for your tasting.

Ingredients for 4 servings

Brussels Sprout Cream with small smoked salmon nests
The taste of smoked meats has always enhanced that of Brussels sprouts, so I thought let's continue in this logic and the result was convincing, so I submit it for your tasting.
Brussels Sprout Cream for 4 people:
400 g of peeled Brussels sprouts
2 shallots, chopped
2 large floury potatoes
In a tea ball: (thyme, bay leaf and 2 cloves)
50 g of quality smoked salmon
60 g of half-salted butter
white pepper from the mill.

Step-by-step directions

1- Put your Brussels sprouts in a saucepan, fill it with cold water, salt lightly, then bring to a boil and keep it that way for 2 minutes.

2- With a skimmer remove them but leave about ten to cook for another 5 minutes (decoration).

3- Drain them and set aside.

4- Heat your saucepan with 30g of butter, pour in your shallots and sweat them without browning for 5 minutes, then add the Brussels sprouts, sweat for another 5 minutes then add 1.5 l of water, wait for it to boil, salt lightly and pepper, then add your tea ball and your potatoes cut into large cubes, cook for 20 minutes.

5- While your soup is cooking, prepare your nests, cut your Brussels sprouts in half lengthwise, then hollow them out a little and in each hollow slip a square of smoked salmon.

6- Remove your tea ball then blend your soup for 2 minutes, taste and adjust seasoning, then at the last moment incorporate your remaining 30g of butter.
The rest is simple: you pour this cream into your deep plates and place your 4 or 5 little nests on top, the heat of the soup will be enough to warm them up.
See you soon... and tell me!

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