Chef - Laurent Pichaureaux

Laurent Pichaureaux

Laurent Pichaureaux

Chef at Esens’ALL, French Inspired Cuisine

@laurent.pichaureaux

“Cooling, whether refrigerated or frozen, allows us to maintain the optimum quality of products from harvest to final use in the kitchen.

The chef's cool recipe

CAULIFLOWER MOUSSE AND CARROTS MARINATED IN RICE VINEGAR

CAULIFLOWER MOUSSE AND CARROTS MARINATED IN RICE VINEGAR

Recipe for 4 people:
• 500g cauliflower
• 15cl of milk
• 25gr of butter
• Salt, pepper
• 4 mini carrots
• 5cl of olive oil
• 2cl rice vinegar
• Salt, pepper
• 40gr of organic trout eggs
• 4 edible flowers such as nasturtiums, marigolds, pansies
• 5gr fennel shoots

Cook the cauliflower in milk and make up with water if necessary for 25 mins then mix, adding the butter, seasoned and reserved for the cold.

Finely slice the carrots with a mandolin slicer and then put it in water and in the fridge for 1 hour. Take them out, drain well, and season them with olive oil, vinegar, salt, pepper. Put everything on a plate. Make a dome of the cauliflower mouse. Place the trout eggs on top, then the carrot slices. Finish with flowers and herbs.

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