|Preparation||Cooking||Start to finish|
|36 min.||9 min.||45 min.|
|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 min.|
|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.
|4||Prepare 400 g cauliflower (an elegant purple variety here).||10 min.|
|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.
For 6 people : 3.75 €
Per person : 0.63 €
|Cauliflower: You can check-out other recipes which use it, like for example: Chorba, Quartet of brassicas with cream , Paella, Warm cauliflower salad with two cheeses, How to prepare cauliflower, ... [All]|
|Fish: You can check-out other recipes which use it, like for example: Seafood sauerkraut, Sushi, Fish in a salt crust, Pollack Parmentier, Fish petals, vegetables julienne, and beurre blanc, ... [All]|
|Bread: You can get more informations, or check-out other recipes which use it, for example: French toast "cordon bleu", Beetroot salad with cashew nuts, Tartine du pêcheur , Croque-monsieur gourmand, Baked leek and Camembert slices, ... [All]|
|Clarified butter: You can get more informations, or check-out other recipes which use it, for example: Pears and caramelised walnut samosas , Fillets of sole meunière, Flambéd bananas , Veal Chop With Assortment of Vegetables, European glass, ... [All]|
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