Oct 26, 2009

Red Snapper with black truffles and clear cauliflower

A clear bubble of cauliflower, fresh black truffles and a gently seared red snapper....

  • 4 Red Snapper filets
  • Truffles according to your budget
  • 1 cauliflower head
  • 2 bay leaves
  • 1 Tablespoon black pepper crushed
  • 2 cloves of garlic crushed
  • 1 leek, only the white part, roughly chopped
  • Agar Agar
  • Salt and Pepper
  1. Break the cauliflower in peaces, place in large pot and cover with water
  2. Add the bay leaves, crushed pepper, garlic, leek and some salt to the water and simmer until the cauliflower is cooked all the way
  3. Set aside and let cool to room temperature
  4. Strain trough a sieve and then trough a coffee filter to make sure the stock is very clear
  5. Ad the Agar Agar accorging to package instructions, bring to boil and fill in shallow dish that has been lines with plastic wrap
  6. Put the stock in the fridge and let set for at least 4 hours
  7. Remove the clear cauliflower from fridge 1 hour before serving
  8. Season the red snapper with fleur de sel and pepper, sear from both sides
  9. Place the fish on warm plate, shave truffles over and cover the truffles with the clear cauliflower
  10. Serve with pea puree

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