cauliflower, broccoli, salmon tureen 8 servings
21 oz. (600 g) broccoli
14 oz. (400 g) cauliflower
salt
6 eggs
2/3 cup crème fraîche
juice from ½ lemon
2 twigs fresh oregano or ½ tsp. dried
hand full chopped Italian parsley
garlic clove
pepper, nutmeg
8½ oz. (250 g) salmon fillet, diced medium-sized
2 teaspoons pistachio, chopped
1.
Divide cauliflower and broccoli into flowerets and cook each separately in salted water for 5
minutes.
2.
Blend broccoli, crème fraîche, eggs, lemon juice, oregano, parsley and garlic to a fine puree.
season with pepper and nutmeg.
3.
Line a rectangular baking form (2 quart capacity) with wax paper and add half the puree.
4.
Lay on the cauliflower and salmon and cover with the rest of the puree. Place the form in the
water-filled baking tray and bake for about 1½ hours at 400° F (200° C)
Can be served warm or cold. Sprinkle with chopped pistachios before serving.
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