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Warm autumn salad
Not quite "surf and turf", but land meets sea in this salad which combines poached fish with cauliflower and buttery fried croutons.
53 K 4.3/5 (12 reviews)
45 min.
Easy
3 people
6 IngredientsLast modified on: November 22th 2017
For 3 people, you will need:
- 1
150 ml Fish - 2
100 ml bread - 3
25 ml clarified butter - 4
200 ml cauliflower - 5
parsley - 6
2.5 tablespoons french dressing (vinaigrette)
Change measures:
Times for this recipe
Preparation: 40 min.
Cooking: 9 min.
All in all: 45 min.
To finish around 7pm, you'll need to have started before: 18:45.Change end time
Step by step recipe
Stage 1 - 20 min.
Cook 150 ml 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.
After cooking, break the fish into flakes and put into a salad bowl.
Stage 2 - 3 min.
Cut 100 ml bread into small cubes.
Stage 3 - 5 min.
Melt 25 ml 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.
Fry until golden brown, stirring frequently.
Keep hot.
Stage 4 - 10 min.
Prepare 200 ml cauliflower (an elegant purple variety here).
Stage 5 - 4 min.
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.
Do take care not to overcook the cauliflower - it should be only just tender.
Drain thoroughly after cooking.
Stage 6 - 3 min.
Add the cauliflower to the bowl, then the croutons, the chopped parsley and 2.5 tablespoons french dressing (vinaigrette).
Mix well and serve immediately.
Mix well and serve immediately.
Remarks
You can, of course, use normal cauliflower instead of the purple variety; it will work just fine.
Keeping: Should be eaten immediately.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 170 RDI=70 % | 1,160 RDI=110 % | 110 RDI=20 % | 1,160 RDI=60 % | 4,850 RDI: 60 % |
| Per 100 g | 30 RDI=10 % | 230 RDI=20 % | 20 RDI=3 % | 230 RDI=10 % | 950 RDI: 10 % |
| Per person | 60 RDI=20 % | 390 RDI=40 % | 40 RDI=5 % | 390 RDI=20 % | 1,620 RDI: 20 % |
How much will it cost?
- For 3 people : 1.90 €
- Per person : 0.65 €
Change currency: 
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Cauliflower
Like these other recipes: Crunchy spring salad, Auvergne gratin, Roasted vegetables with thyme and green sauce, Roscoff salad, Vegetable tartare, ... See them all 49
Fish
Like these other recipes: Stock-pot fish , Sushi, Pollack Parmentier, Fish petals, vegetables julienne, and beurre blanc, Fish in a salt crust, ... See them all 8
Bread
You can get more informations, or check-out other recipes which use it, for example: Comtoise endive salad, Bruschetta, Bistro-style beetroot salad, Green and red salad with sardines and eggs mimosa, Montlebon toast, ... See them all 73
Clarified butter
You can get more informations, or check-out other recipes which use it, for example: Chilli langoustines, Comtoise endive salad, European glass, Fillets of sole meunière, Sweet pancake rolls from Brittany, ... See them all 33
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