- 1 medium-sized Cauliflower
- 3 tablespoons Butter
- 2 jars Chicken stock about 400 ml (approximately 14 ounces)
- 150 grams Creme fraiche cheese
- Salt and freshly ground pepper
- 1 small handful Arugula leaf
- 200 grams Salmon caviar
Rinse the cauliflower, cut the florets from the stem and coarsely chop.
Heat 2 tablespoons of butter in a large pan and sauté the cauliflower briefly. Add the chicken stock, cover and simmer over low heat for about 20 minutes, until most of the stock has been absorbed and the cauliflower is tender. Remove from heat and allow to cool slightly.
Puree the cauliflower until smooth. Stir in the crème fraîche, season with salt and pepper and refrigerate until well chilled.
Rinse the arugula and pat dry. Heat the remaining butter in a small pan and sauté the arugula until wilted. Spoon the chilled cauliflower puree into small serving glasses and top with the sautéed arugula and salmon caviar.