members recipes

Eaten hot present in warmed bowls and add a little paprika.We serve this crème chilled in verrines topped with fish eggs and a little paprika.

Ingredients
Ingredients

Cauliflower: 450 g

potatoes: 1

Juice of one lemon

Vegetable stock

heavy cream 25 cl

Chervil: 0.5 bouquet

pepper

Method
Method
Peel and cut potatoe into cubes, cook in boiling salted water.
cook the cauliflower in boiling water for 5 mins, drain then cook for 20 minutes in boiling salted water with lemon juice.
Drain, pass the potatoes and cauliflower in the mixer, pour into a large saucepan, heat over low heat, gradually diluting with hot broth, cream, pepper.