Video
Podcasts
Blogs
Watch Video
Cuisine Category
TV Show
Food Category
In order to use the SBS Video Player you must have Flash 9 installed and Javascript enabled. You can get the lastest version of Flash from here. For further support, contact the SBS help desk.
- 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 |
Comment on this recipe
PLEASE NOTE: All submitted comments become the property of SBS. We reserve the right to edit and/or amend submitted comments. HTML tags other than paragraph, line break, bold or italics will be removed from your comment.
Featured Recipes
- Stage 1: Onion and anchovy pizza (pissaladière)
- Christmas trifle
- Lemony chicken
- Teriyaki chicken undon stir fry for mia
- Peking duck and hoisin rice-paper rolls
- Lamb shank, vegetable and barley broth
- Corn fritters with crisp bacon and spiced tomatoes
- Basil frittata with smoked salmon, rocket and horseradish cream
- Chocolate brownies
- Rocket, fig, blue cheese and crispy prosciutto salad
Hot Tips
Soaking a clay-pot
Before cooking with a clay-pot soak it in water (which is absorbed into the pores of the clay). As the pot heats up in the oven, the water will evaporate, producing steam, this will prevent the food from drying out.
Glossary
Lard
Lard is a fine white fat, which is less used these days because of its high animal-fat content. It is used particularly for slow cooking but also for deep-frying and for making pastry.
