John Myers
Contents
show
Ingredients
cauliflower
- 1 Cauliflower fresh
- 2 Shallots
- 1 shot Olive oil
- 2 Pumpernickel
- 50 ml Balsamic vinegar
- 1 pinch Sea salt
- 1 pinch Pepper
- 2 Hard-Boiled eggs
Chervil mayonnaise
- 1 Egg yolk
- 1 tsp Mustard sweet
- 2 tsp Wine vinegar
- 60 ml Poultry stock
- 60 ml Rapeseed oil
- 100 ml Olive oil
- 1 bunch Chervil
- 1 pinch Sea salt
- 1 pinch Pepper
Prawns
- 10 Prawns
- 1 pinch Sea salt
- 1 pinch Pepper
- 1 shot Olive oil
Instructions
Special materials
- Smoker
cauliflower
- Blanch the cauliflower, cut into small florets, in salted water and rinse in cold water. Peel and finely chop the shallots. Then fry the cauliflower in a pan with the shallots in olive oil. Put aside.
- Cut the pumpernickel slices into 5 even strips and fry them in the oil of the fried cauliflower until crispy. Mix a marinade of the balsamic vinegar with sea salt, pepper and olive oil and add the cauliflower.
- Arrange the pumpernickel slices on the plate, drape the cauliflower on top. Add the peeled and roughly chopped eggs and some chervil to decorate.
Chervil mayonnaise
- For the chervil mayonnaise, stir together the egg yolks, mustard, vinegar and poultry stock. Slowly pour in the rapeseed oil and 60 ml olive oil while beating continuously and continue beating until the mayonnaise has a firm consistency. Finely chop the remaining chervil and stir in. Season to taste with salt and pepper.
Prawns
- Loosen the prawns from the shell and remove the intestines. Season the prawns with salt and pepper and smoke them cold in the smoker for about 30 minutes so that they develop a light smoky taste. Then fry them briefly on both sides in hot olive oil and place on the cauliflower salad.
- Then put the chervil mayonnaise around the salad and garnish with chervil leaves.
Nutrition
Serving: 100gCalories: 455kcalCarbohydrates: 2.9gProtein: 1.8gFat: 49g
