Fish Of The Day (gf) Recipe
cauliflower cream | cauliflower pickles | herb infused hollandaise | seasonal greens | carrots
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Ingredients
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Cauliflower Cream
Cauliflower Pickles
Herb Infused Hollandaise
Seasonal Greens and Carrots
Method
Cauliflower Cream
- 1
Prepare the Cauliflower
Trim the cauliflower head into florets. Rinse under cold water.
- 2
Cook the Cauliflower
In a medium saucepan, combine cauliflower florets and vegetable broth. Bring to a boil over medium heat, then reduce heat and simmer for 15 minutes, or until tender.
- 3
Blend the Cauliflower
Transfer the cooked cauliflower and broth to a blender. Add olive oil, salt, and pepper. Blend until smooth and creamy. Set aside.
Cauliflower Pickles
- 4
- 5
Add Spices
Add mustard seeds and black peppercorns to the pickling liquid, then remove from heat.
- 6
Pickle the Cauliflower
Place cauliflower florets in a jar. Pour the hot pickling liquid over the cauliflower. Seal the jar and let it cool at room temperature. Refrigerate for at least 2 hours before serving.
Herb Infused Hollandaise
- 7
Whisk Egg Yolks
In a heatproof bowl, whisk together egg yolks and lemon juice until pale and frothy.
- 8
- 9
Incorporate Butter
Gradually whisk in melted butter until fully incorporated and smooth. Stir in chopped fresh herbs and salt. Keep warm.
Seasonal Greens and Carrots
- 10
Prepare the Vegetables
Wash and slice the carrots. Rinse the seasonal greens.
- 11
- 12