Today we will experiment with structures and less typical vegetables. We will use both green and white asparagus and we will make three different cauliflower preparations. By serving a simple , high quality cod fillet with it we will keep the pureness needed to make all elements stand out.
- 350 g cod fillet
- 250 g white asparagus
- 0,5 bunch of asparagus
- 1 cauliflower
- 4 potatoes
- 70ml milk
- 30g Gouda cheese
- 1 tbsp mustard
- Tarragon (fresh)
- 1 clove of garlic
- 1 finely chopped shallot
- Salt and pepper
How to prepare?
Mix a couple of cauliflower florets in a food processor until you get a couscous or a crumble-like structure. Boil the rest of the cauliflower for about 8 minutes until it is soft.
Boil the potatoes for about 20 minutes until they are done. Drain, add half of the boiled cauliflower and put back on the stove on low heat. Add milk, cheese, garlic, a good knob of butter and a nice portion of chopped tarragon. Mix (or mash) all ingredients and season with nutmeg, salt and pepper.
Peel the white asparagus. Remove the woody root ends of the white and green asparagus. Boil them together for about 5 minutes until they are done.
Mix the other half of the cauliflower with some cream and lemon zest. The more cream you add, the less solid the structure of the cauliflower cream will be. You can decide for yourself what the proportions have to be.
Bake the cod fillet in butter together with the rest of the fresh tarragon.
Garnish the plate with the fish and a little tower of cauliflower puree. Add the asparagus and sprinkle with the cauliflower crumble. Garnish with lemon olive oil.