[Christmas] Spicy Cream of cauliflower, crispy cod
You can download the entire recipe for free (PDF) HERE
The Kitten continues its series of Christmas recipes and responds to a request made via the Facebook page: often holiday recipes are quite expensive, so a reader asked the Kitten to make a simple recipe, but especially with more reasonable products than scallops or salmon.
Perfect!!! Perfect!! The recipe proposed here is therefore composed of a creamy cauliflower soup with spices topped with a crispy bacon and Jerusalem artichoke filling. A back of cod in a puff pastry crust makes up the main part of the dish. Finally, to add an acidic note while having this Christmas side, we finish with a cranberry/balsamic sauce.
Everything is ready in less than an hour.
This recipe therefore offers many advantages: economical, simple, fast, but extremely gourmet!
Feel free to replace some ingredients if you don’t like/ find them. For example, Jerusalem artichokes can be replaced by parsnips, potatoes or turnips. The aim is to provide a crispy vegetable texture and a smoky taste with bacon.
Spicy Cream of cauliflower, crispy cod
Ingredients (for 6 people)
Cranberries/ balsamic sauce
- 50cl balsamic vinegar
- 50cl of water
- 150g cranberries
For the cauliflower soup
- Half a cauliflower, washed and cut into large cubes
- 1 tbsp ground cumin
- 1 tablespoon balti curry
- 250 ml water
- 250 ml liquid cream
- salt / pepper
- Butter, olive oil
- 400g of cod back cut into 6 sections
- A roll of puff pastry
- 1 beaten egg
- 200g of smoked bacon
- 3 Jerusalem artichokes peeled, washed and julienned
- 6 button mushrooms peeled, washed and sliced
- Salt, pepper
Preparation (20 min + 30 min cooking time)
- In a small saucepan bring the water and balsamic vinegar to a boil.
- Add the cranberries, roughly chopped
- Turn off the heat and let stand until the rest of the recipe is done.
Cream of cauliflower soup
- In a saucepan, heat a butter+olive oil mixture and brown the cauliflower over high heat.
- Sprinkle the spices, season with salt and pepper.
- When the spices and cauliflower begin to brown, add the water and cream. Reduce heat to low and cook 15 min.
- Check the cooking with the tip of a knife. Mixer. Taste and adjust the seasoning.
- In the puff pastry roll, cut strips the width of the fish sections and long enough to go around.
- Wrap each piece of fish in a strip of puff pastry.
- Place (weld down) on a baking tray covered with parchment paper.
- Decorate the puff pastry with the tip of a knife and then gild with a beaten egg using a brush.
- Bake for 20 min at 180°C.
- In a frying pan over high heat, brown the bacon, Jerusalem artichokes and mushroom strips.
- Season (beware, the bacon is already salted). Taste and correct.
- In the bottom of a soup plate, place a spoonful of surprise filling.
- Cover with cauliflower soup.
- Place a puff pastry of cod and finish with a little cranberry sauce.
- Serve immediately.