FRIJE

Instructions

• 1.   0
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  Cream of cauliflower with perfect egg and smoked trout
  by Line Couvreur
  Medium
  

  60 min.

  
  €
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  Gluten-free
  Main course
  
  
  Ingredients for
  
  4 servings
  
  125 g of smoked Ardennes trout fillets taste of Inspirations
  4 organic eggs at room temperature
  1/2 cauliflower
  2 spring onions
  100 g shelled edamame
  5 cl of heavy cream
  pepper
  salt
  Start cooking
  Preparation time: 15 min. + 45 min. to 1 hour of cooking
  
  Wash the eggs, place them in a saucepan, cover with plenty of cold water and put the lid on. Heat until it reaches 64 °C. Maintain this temperature, still covered, for 45 min. to 1 hour, depending on whether you prefer a more or less coagulated white. During cooking, add cold water or very hot water if necessary to quickly restore the correct temperature.
• 2.   Cut the cauliflower into large pieces and put them in a large saucepan. Cover with just enough water and bring to a boil. Cook for 30 min. Drain without discarding the cooking water. Blend finely with the heavy cream, in a blender or with an immersion blender, adding a little cooking water to obtain a smooth and foamy texture. Adjust the seasoning.
• 3.   Roughly crumble the trout fillets. Those who forgot to thaw the edamame in advance can rinse them with hot water.
• 4.   Serve the hot cream of cauliflower on plates. Crack the eggshell at one end and remove the cap. Gently pour the egg onto the cream of cauliflower: it will slide out of its shell on its own. Add the trout, edamame, sliced spring onions, and pepper. Cut the egg yolk with a knife to let it flow and enjoy this incredible play of textures.

Nutritional information *