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Executive Chef Pascal Bernou
France
Maison Rougié
Smoked herring fillet, mushrooms, cauliflower and cauliflower cream
An elegant pairing of smoked herring, fresh mushrooms, and creamy cauliflower. A simple yet refined recipe, perfect for enhancing high-quality products with lightness.
4 pers.
35 min
Ingredients
- Smoked herring fillet 250g
- Cauliflower 300g
- Button mushrooms 150g
- Cream 150g
- Shallots 100g
- Butter 80g
- Herbs decor
4 pers.
35 min
Related Products
Preparation
1
Prepare the cauliflower cream: Cook ¾ of the cauliflower in the cream with the shallots. Blend thoroughly once cooked to obtain a smooth cream.
2
Prepare the mushrooms: Finely slice the button mushrooms and drizzle with lemon juice to prevent oxidation.
3
Heat the herring fillets: Gently heat the herring fillets in butter, then arrange them on the plate.
4
Arrange the elements: Alternate pieces of cauliflower, mushrooms, and herring fillets on the plate.
5
Finalize the dish: Pour the cauliflower cream over everything and garnish with fresh herbs.
6
Season: Finish with a twist of the pepper mill to enhance the flavors.
Chef's Tip
Do not salt the fillets, as their flavor is sufficient on its own. They also pair very well with steamed potatoes for a balanced dish.
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