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- Cuisine: French
- Serves 4
Today French chef, Gabriel Gaté, introduces Taste Le Tour 2008 and discusses the very special food of Brittany, especially the seafood. Top French restaurant chef, Philippe Mouchel, prepares a very appetising Breton salad with prawns and cauliflower. Sommelier, Christian Maier, matches the dish with a Muscadet.
Ingredients
1/4 cauliflower, cut into small flowerets
A 12 cm piece of cucumber, cut into cubes
2 potatoes, cooked in the skin and cubed
1 egg yolk
1 tsp Dijon mustard
Salt and freshly ground pepper
1 lemon
1/2 cup extra virgin olive oil
3 tbsp cream
3 tbsp chervil leaves
3 tbsp tarragon leaves
Another 2 tbsp extra virgin olive oil
16 prawns, cooked, peeled and deveined
4 hard-boiled eggs
Preparation
Cook cauliflower flowerets for a few minutes until just tender. Drain cauliflower and cool in cold water. Drain again and cut into smaller pieces.
Place cauliflower, cucumber and potato in a bowl.
In a second bowl make the mayonnaise by whisking 1 egg yolk with 1 tsp Dijon mustard, a little salt and pepper and a few drops of lemon juice.
Continue whisking while slowly adding 1/2 cup extra virgin olive oil and whisk until firm and creamy. Add cream and put aside.
Chop two-thirds of the chervil and tarragon leaves into 2-3 pieces, add to the vegetables and season with 2 tbsp olive oil.
Carefully spread 2 tbsp creamy mayonnaise on 4 plates. Place a 10 cm PVC ring in the centre of each plate then spoon a few tablespoons of the vegetable salad into the rings.
Garnish each plate outside the ring with 4 prawns and quartered hard-boiled eggs.
Scatter remaining tarragon and chervil leaves on top and serve. Bon appétit!
French Restaurants
Displaying 10 of 245 French Restaurants.
| Restaurant | Suburb | |
| 1. | La Chaumiere | Darwin |
| 2. | Le Provencal | South Hobart |
| 3. | Lebrina | New Town |
| 4. | Absolutely Chez Uchino | Mosman Park |
| 5. | Arc of Iris | Margaret River |
| 6. | The Loose Box | Mundaring |
| 7. | La Guillotine | Adelaide |
| 8. | Magill Estate Restaurant | Magill |
| 9. | The Manse | North Adelaide |
| 10. | Baguette | Ascot |
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Hot Tips
Cooking beans
When cooking with beans (such as black beans or kidney beans) Any acidic ingredients (lemon, vinegar, tomatoes or wine) should be added towards the end of the cooking, as the acid will make the beans hard.
Glossary
Pancetta
Literally "little stomach" this is a cured pork product made from pork belly. It can be found semi-cured and sold finely sliced like ham or as a fully cured slab, looking a little like bacon.
