Roscovite salad

Created by Gabriel Gaté
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Rating:

  • 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

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