Recipe: Cauliflower and Smoked Salmon Moelleux

Name: Moelleux de choux-fleurs et saumon fumé
Prep time: 45 min
Cook time: 45 min
Total time: 90 min
Ingredients: un peu d'histoire pour commencer*les choux-fleurs arrivèrent sur les étals en france au cours du 17eme siècle. ils venaient tout droit du port de gênes en provenance du lointain orient. le maître oliviers de serres signalait déjà ces beaux légumes sous henri IV en les nommant par leurs noms italiens «les cauli fiori ».les premières recettes furent élaborées par le cuisinier du roi louis XIV il créa pour la table royale un plat de choux-fleurs assaisonné de fort goût avec du sel et du macis (écorce de noix de muscade) et servi avec des noix de beurre frais.voici donc une recette personnelle qui vous démontrera l'évolution dans l'alimentation d'un produit dit « commun ».proportions pour 6 moules (style crème caramel) :400 g de sommités de choux-fleur80 g de saumon fumé coupé en petite mirepoix (petits dés)2 dl de crème liquide1 oeuf + 1 jaune d'oeuf1 petite betterave cuite5 g de poivre rose30 g d'oeufs de saumon(facultatif)sel fin, poivre du moulin4 cl de vinaigre balsamiquepluches de cerfeuil ou de persil simple

By chef patrick ★ ★ ★ ★ ★ 4.9/5 (12 reviews) Starters

Prep 45 min

Cook 45 min

Total 1h30

A personal recipe that will demonstrate the evolution in the consumption of a product considered "common". Starting with a bit of history: cauliflowers arrived on French market stalls during the 17th century, coming directly from the port of Genoa from the distant East. Master Olivier de Serres already noted these beautiful vegetables under Henri IV, naming them by their Italian names "cauli fiori". The first recipes were developed by King Louis XIV's chef who created for the royal table a cauliflower dish seasoned with strong taste with salt and mace (nutmeg bark) and served with fresh butter.

Ingredients

400 g cauliflower florets
80 g smoked salmon cut into small mirepoix (small dice)
2 dl liquid cream
1 egg + 1 egg yolk
1 small cooked beet
5 g pink peppercorns
30 g salmon roe (optional)
fine salt, freshly ground pepper
4 cl balsamic vinegar
chervil or parsley leaves

Step-by-step directions

1- Wash your cauliflower florets. If you have a steamer or couscous maker, cook them for 8 minutes (preferable) otherwise in salted boiling water for the same time.

2- Remove your cauliflowers and let them cool, keeping 12 small heads for final decoration.

3- In your blender, put your cauliflower, 1 dl liquid cream, the egg + egg yolk, fine salt, a little nutmeg, and freshly ground pepper. blend everything for 2 minutes then transfer to a bowl.

4- Preheat oven to 180° (th6).

5- At the bottom of each mold place your salmon dice and fill them with the cauliflower mixture. Place them on a shallow dish whose bottom will be covered with newspaper (to prevent boiling) add hot water to your pan (bain marie) and put everything in the oven for 35 minutes.

6- During cooking, prepare your little beet coulis: in the blender put the beet cut into large dice, 1 dl remaining cream, salt, pepper, add the balsamic vinegar, blend for 2 minutes and transfer.

7- Check the cooking of the moelleux as usual with the tip of a knife which should come out hot and dry then remove them from the bain-marie and let cool to room temperature.

Oeufs de saumon Saumon Choux-fleur Betteraves