Cauliflower Terrine

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Cauliflower Terrine
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Health Score:
8,1 / 10
Difficulty:
moderate
Difficulty
Preparation:
4 h. 40 min.
Preparation

Ingredients

for
1
For the cauliflower
1 kilogram Cauliflower
100 milliliters fresh Beet juice
1 day-old White roll
250 grams Whipped cream
10 sheets white gelatin
2 tsps lemon juice
salt
freshly ground peppers
Nutmeg
2 Tbsps chopped parsley
4 Arctic Chars
2 Tbsps butter
For the garnish
Lettuce
Salmon caviar
Pansy
How healthy are the main ingredients?
CauliflowerCauliflowerWhipped creamparsleysaltNutmeg

Preparation steps

1.

For the cauliflower: Blanch half cauliflower for about 7 minutes in boiling salted water, then rinse with cold water and drain.

2.

Blanch remaining cauliflower for about 7 minutes in boiling salted water with beetroot juice, then rinse with cold water and drain well.

3.

Soak gelatine in cold water

4.

Remove crust from bread and soak in water.

5.

squeeze out bread and mash with first batch of cauliflower until smooth. Stir in cream and parsley, season with salt, pepper, lemon juice and nutmeg. Dissolve gelatine in a small saucepan over low heat and fold into cauliflower puree.

6.

Line a loaf pan with plastic wrap and add beetroot cauliflower, then pour over cauliflower purée and chill for about 4 hours. 

7.

Season trout with salt and pepper and fry in hot butter in a pan on each side for 2 minutes.

8.

Release terrine from pan, remove plastic and slice. Plate trout and cauliflower terrine and serve garnished with lettuce leaves, pansy blossoms and caviar.