Cauliflower Purée
Great with poached fish especially a whole sea-trout (sewin) or salmon, this is a really easy yet classy recipe that makes a change from smothering your cauli with cheese sauce.
Cauliflower Puree
- A head of cauliflower cleaned and ready to cook
- 25-50 ml cream (single or double)
- 5ml (a liberal sprinkling) truffle oil
- salt and white pepper to season
Serves 4-6.
Steam or boil the cauliflower until cooked.
Either place in a food processor or use a hand blender (for less washing up) and add the cream and seasoning. Use white pepper for a cleaner creamer purée. You can either add the truffle oil now or sprinkle it over the purée when serving for a dappled effect.
Blend until the desired consistency.
Serve (not forgetting to sprinkle with truffle oil if so desired)!
King of Fish ~ Tywi Sewin | mwnch said,
April 9, 2008 @ 10:08 am
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