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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.
52 K 4.3/5 (12 reviews)
45 min.
Easy
12 people
6 IngredientsLast modified on: November 22th 2017
For 12 people, you will need:
- 1
600 ml Fish - 2
400 ml bread - 3
100 ml clarified butter - 4
800 ml cauliflower - 5
parsley - 6
10 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 600 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 400 ml bread into small cubes.
Stage 3 - 5 min.
Melt 100 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 800 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 10 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 | 690 RDI=270 % | 4,620 RDI=440 % | 430 RDI=70 % | 4,640 RDI=230 % | 19,410 RDI: 230 % |
| 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 12 people : 7.60 €
- 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: The strange gratin, Winter cauliflower tabbouleh, How to prepare cauliflower, Du Barry soup, Harvest Gratin, ... See them all 49
Fish
Like these other recipes: Fish in a salt crust, Seafood sauerkraut, Fish petals, vegetables julienne, and beurre blanc, Stock-pot fish , Pollack Parmentier, ... See them all 8
Bread
You can get more informations, or check-out other recipes which use it, for example: Winemaker's toast, French toast "cordon bleu", Savoury French toast, Nanou's red cabbage salad, Shiro-goma salad, ... See them all 73
Clarified butter
You can get more informations, or check-out other recipes which use it, for example: Roscoff salad, Comtoise endive salad, Hasselback or "Swedish-style" potatoes, Spring veal sauté , Scrambled eggs with langoustines and asparagus tips., ... See them all 33
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