Warm autumn salad

A recipe from cooking-ez.com

For 6 people, you will need:

• 1 300 g fish
• 2 200 g bread
• 3 50 g Clarified butter
• 4 400 g cauliflower
• 5 parsley
• 6 5 tablespoons French dressing (vinaigrette)
• Total weight: 1,025 grams

Times:

Preparation	Cooking	Start to finish
36 min.	9 min.	45 min.

Step by step recipe

• 1: Cook 300 g fish, preferably by poaching. Choose an inexpensive fish that is in season.
  After cooking, break the fish into flakes and put into a salad bowl.
• 2: Cut 200 g bread into small cubes.
• 3: Melt 50 g Clarified butter in a frying pan on high heat. When good and hot, add the bread cubes.
  Fry until golden brown, stirring frequently.
  Keep hot.
• 4: Prepare 400 g cauliflower (an elegant purple variety here).
• 5: Cook in a large saucepn of boiling salted water.
  Do take care not to overcook the cauliflower - it should be only just tender.
  Drain thoroughly after cooking.
• 6: Add the cauliflower to the bowl, then the croutons, the chopped parsley and 5 tablespoons French dressing (vinaigrette).
  Mix well and serve immediately.

Remarks

You can, of course, use normal cauliflower instead of the purple variety; it will work just fine.

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