Creamy cauliflower with smoked salmon

A recipe from cooking-ez.com

For 4 people, you will need:

• 1 1 cauliflower
• 2 1 leek
• 3 1 shallot
• 4 1 garlic clove
• 5 4 tablespoons olive oil
• 6 1 bayleaf
• 7 1 sprig rosemary
• 8 300 ml liquid cream
• 9 2 tablespoons olive oil
• 10 2 slices smoked salmon
• 11 salt
• 12 pepper
• Total weight: 2,050 grams

Times:

Preparation	Cooking	Start to finish
40 min.	20 min.	60 min.

Step by step recipe

• 1: Prepare 1 cauliflower, slice it finely (a mandolin is ideal for this).
  Reserve.
• 2: Prepare and finely chop 1 leek.
  Prepare and finely chop 1 shallot.
  Leave the garlic clove unpeeled.
• 3: In a saucepan over medium heat, pour in 4 tablespoons olive oil then when hot add the minced shallot, unpeeled garlic clove, 1 bayleaf and 1 sprig rosemary.
  Season with salt and pepper, then cook and stir for 1 minute or 2 without browning.
• 4: Then add the chopped cauliflower and mix well.
• 5: Add 300 ml liquid cream, reduce heat and cover.
  Cook gently until cauliflower is tender.
• 6: Remove and discard the garlic clove, bay leaf and rosemary sprig.
  Blend the contents of the pan...
• 7: ...until you have a thick cream of cauliflower to your liking.
  Cover and leave on very low heat.
• 8: Cook the leek in a small frying pan over medium heat with 2 tablespoons olive oil.
  Stop cooking as soon as it is tender, then salt it.
• 9: Add the leek to the cream of cauliflower, mix well and check the seasoning.
• 10: In the same small frying pan as the leeks, still over medium heat, pass 2 slices smoked salmon cut into strips, to barely sear them (2 minutes max).
• 11: Heat the serving plates.
  Serve a good layer of creamy cauliflower and a few pieces of smoked salmon.

Remarks

If necessary, add a little extra cream to the cauliflower purée in step 7 to make it nice and creamy.
You can easily replace the smoked salmon with another smoked fish, such as trout or haddock.

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