Cauliflower Mousseline with Prawns on Vegetables and Seafood Au Gratin

Mix the olive oil with a pressed clove of garlic. Make a dressing with a small portion of the amount, some finely chopped tarragon and a squeeze of lemon juice and set aside. Peel the prawns and put them in the fridge, marinated with the remaining oil mixture and a sprig of tarragon.

Cut the cauliflower into florets. Put 6 beautiful, small florets aside. Cut off 12 beautiful cauliflower slices from the rest, brush with chilli and olive oil, briefly toast in the pan until golden brown, place on kitchen paper and drain. Boil the larger part for 10 minutes, drain and set aside for the evening. Boil the small florets for only 5 minutes, drain and set aside.

Peel the onion and dice very finely. Wash and finely chop the rest of the tarragon (apart from a few leaves for garnish). Heat some oil in a pan and fry the onions until translucent. Deglaze with white wine and reduce. Add the cooked cauliflower (except for the florets), cream, salt, pepper and a hint of nutmeg. Let simmer gently for 10 minutes on a low heat. Add a teaspoon of tarragon at the end. Puree lightly and season to taste.

Remove the herbs and garlic from the shrimp (it would only burn) and fry lightly in a pan. If they change color, remove them from the plate immediately. To serve, decorate with tarragon leaves, the small cauliflower pieces and the dressing. Add a squeeze of lemon juice to the prawns.

Wash the vegetables and cut them into very fine julienne, clean the mushrooms and cut them very finely. Melt the butter and cook the vegetables with the bay leaf over a low heat for about 5 minutes.

Lightly salt, pepper and add the seafood. After about 5 minutes add the crémant and cream, stir and let sit a little. Distribute in small casserole dishes, sprinkle with grated cheese and bake nicely at 180 ° C. Serve hot.