John Myers
Cauliflower with Fried Monkfish Cheeks
The perfect cauliflower with fried monkfish cheeks recipe with a picture and simple step-by-step instructions.
- 1 piece Cauliflower fresh
- 100 ml Cold pressed olive oil
- 1 Garlic bulb
- 1 sheet Gelatin
- 40 g Flour
- 40 g Sweet almond
- 1 Shallot
- 200 ml Vegetable broth, homemade
- 200 ml Cream
- White wine
- Butter
- Oil
- 6 g Squid ink
- Salt
- 200 g Monkfish cheeks
- Extra virgin olive oil
- Quarter the cauliflower. 1st quarter steaming. Puree. Gradually add olive oil and emulsify. Pass through a hair sieve. Salt.
- Smoke quarters. Chop the shallot and sweat it in a little butter. Add cauliflower and fill up with broth. Let it reduce until almost everything is gone. Top up the cream and reduce again. Salt, puree, pass.
- Divide the quarters into florets and cut them into wafer-thin slices using a vegetable slicer or knife. Shake flour in a bag with a teaspoon. Fry in oil or similar at 130 ° C until crispy, season with salt.
- Peel off the knobi, remove germs and blanch twice. Dry and caramelize in oil at a low temperature until the toes are cooked through. Take out and puree. In the meantime, soak the gelatine and add the pressed leaf to the garlic puree. Gradually stir in the oil until the emulsion is formed. Salt.
- 5th earth: 4th quarter: Thoroughly puree the cauliflower with the ink in the machine. Mix in flour, ground almonds and 20 g butter until a homogeneous dough is formed. Roll out the mixture between two sheets of baking paper. Bake for 7 minutes at 160 ° C. Cool and puree again. Keep warm.
- Fry the monkfish cheeks in olive oil for 2 minutes on each side.
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