Cauliflower Puree w/ Petrale Sole /Entree – Bruno Albouze – THE REAL DEAL
Learn how to make a super smooth cauliflower puree and cook sole filet to perfection. Here is a doable and healthy recipe for all!
Pan-seared filet, cauliflower puree, romanesco broccolis, fresh herbs & lemon confit...
Executive Producer of THE REAL DEAL Cooking Channel on Youtube.
"There is nothing more rewarding than sharing your passion for food with an audience you have created. Whether making an easy or more complex savory dish or dessert from scratch, there is always a doable and entertaining way to achieve it".
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KITCHEN ITEMS I LOVE TO USE IN THIS VIDEO:
DALSTRONG Chef Knife / Omega Series / VG10-VX - 8.5" Kiritsuke /Limited Edition Set / Acacia Wood Stand - Sheath
DALSTRONG Chef's Knife / Shogun Series VG10 / 9.5''
DALSTRONG Knife Set Block / Gladiator Series
DALSTRONG Pairing Knife / Shogun Series / VG10 / 3.75"
Pastry bowls
John Boos cutting board
Silicone Velesco Mat
15 x 21 inch Baking Tray
Waring Blender
Le Creuset cast iron Dutch oven
Cauliflower Puree, Petrale Sole Recipe.
Petrale sole is as good as it gets. The flesh is mild, fine-textured and delicately nutty. Though it is available year-round, they are at their most plentiful from January through March. Tilapia can be a good subsitute.
Serves 4.
Fish
2 lb (900g) petrale sole filet ≈ 4 ea.
1/2 Tbsp (7.5ml) olive oil / more or less
3 Tbsp (45g) butter, cubed
Salt & pepper to taste.
A couple fresh thyme or rosemary sprigs
6 garlic cloves, crushed with skin on.
Fleur-de-sel or crushed grey sea salt & ground black pepper
Lemon confit, minced (optional) or 1/2 lemon juice or use both if desired.
Cauliflower Puree
1 ea. large cauliflower ≈ 1.5 lb (650g) once trimmed
1/2 cup (125g) water
3 cups (750g) whole milk*
Salt & ground black pepper to taste. Nutmeg can be added too.
5.5 Tbsp (80g) European style butter, cubed and cold* (more butter can be added if desired).
*For vegan version: regular milk can be substituted for coconut milk and butter for vegetable oil.
Method
Rince cauliflower, remove greens and the core. Save some florets for garnishing (to be blanched with romanesco). Cut remaining florets into thin slices. In a pot or duch oven, add cauliflower, water first and milk. Season with salt and pepper. Bring to boil – turn heat off, put lid on and let finish cooking for 10 to 12 minutes. Pass cooked cauliflower through a sieve. Save liquid only if planing to turn this recipe into a cauliflower soup. Blend drained cauliflower well and add cold butter in the end. Blend on high speed for 2 minutes more. Add more seasoning if needed and more liquid if making cauliflower soup. Sieve puree and keep warm.
See more @ www.brunoskitchen.net
Pan-seared filet, cauliflower puree, romanesco broccolis, fresh herbs & lemon confit...
Executive Producer of THE REAL DEAL Cooking Channel on Youtube.
"There is nothing more rewarding than sharing your passion for food with an audience you have created. Whether making an easy or more complex savory dish or dessert from scratch, there is always a doable and entertaining way to achieve it".
Twiter
KITCHEN ITEMS I LOVE TO USE IN THIS VIDEO:
DALSTRONG Chef Knife / Omega Series / VG10-VX - 8.5" Kiritsuke /Limited Edition Set / Acacia Wood Stand - Sheath
DALSTRONG Chef's Knife / Shogun Series VG10 / 9.5''
DALSTRONG Knife Set Block / Gladiator Series
DALSTRONG Pairing Knife / Shogun Series / VG10 / 3.75"
Pastry bowls
John Boos cutting board
Silicone Velesco Mat
15 x 21 inch Baking Tray
Waring Blender
Le Creuset cast iron Dutch oven
Cauliflower Puree, Petrale Sole Recipe.
Petrale sole is as good as it gets. The flesh is mild, fine-textured and delicately nutty. Though it is available year-round, they are at their most plentiful from January through March. Tilapia can be a good subsitute.
Serves 4.
Fish
2 lb (900g) petrale sole filet ≈ 4 ea.
1/2 Tbsp (7.5ml) olive oil / more or less
3 Tbsp (45g) butter, cubed
Salt & pepper to taste.
A couple fresh thyme or rosemary sprigs
6 garlic cloves, crushed with skin on.
Fleur-de-sel or crushed grey sea salt & ground black pepper
Lemon confit, minced (optional) or 1/2 lemon juice or use both if desired.
Cauliflower Puree
1 ea. large cauliflower ≈ 1.5 lb (650g) once trimmed
1/2 cup (125g) water
3 cups (750g) whole milk*
Salt & ground black pepper to taste. Nutmeg can be added too.
5.5 Tbsp (80g) European style butter, cubed and cold* (more butter can be added if desired).
*For vegan version: regular milk can be substituted for coconut milk and butter for vegetable oil.
Method
Rince cauliflower, remove greens and the core. Save some florets for garnishing (to be blanched with romanesco). Cut remaining florets into thin slices. In a pot or duch oven, add cauliflower, water first and milk. Season with salt and pepper. Bring to boil – turn heat off, put lid on and let finish cooking for 10 to 12 minutes. Pass cooked cauliflower through a sieve. Save liquid only if planing to turn this recipe into a cauliflower soup. Blend drained cauliflower well and add cold butter in the end. Blend on high speed for 2 minutes more. Add more seasoning if needed and more liquid if making cauliflower soup. Sieve puree and keep warm.
See more @ www.brunoskitchen.net
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