Confit Salmon with Cauliflower and Horseraddish

  • Prep time 45 minutes
  • Cook time 30 minutes
  • Yield 4 Servings

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  • 320 g Salmon fillet
  • 800 g Cauliflower
  • 240 g Butter
  • 40 g  Olive oil
  • 160 g White wine
  • 2 g Agar agar
  • 80 g Cream
  • 320 g Fish stock
  • 80 g Horseraddish 
  • 80 g Cream
  • 50 g Butter
  • Decoration  
  • Veine cress
  • Cut the outside of the cauliflowe rin thin layers into crumbly pieces, then chop the fleurettes as next layer cut in rough pieces and bring to boil in salt water.
  • Thinly slice the branches of the cauliflower and deep fry them crispy. Vacuum pack the salmon with the olive oil and thyme.
  • Cook at 48 degrees in the waterbath.
  • Bring all ingredients but the butter for the sauce to boil.
  • Season with salt lemon and white pepper. Monter with the butter and reserve to serve.
  • Sautee the chopped cauliflower crumble in a dry pan and season with salt.
  • Puree the boiled cauliflower with little cream and butter to a smooth puree.
  • Boil the white wine with the agar agar and then pour onto a tray as thin as possible, let set in the fridge.
  • Unpack the salmon and dress with the textrures of cauliflower, cover with the white wine jelly and serve with the sauce

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