Broccoli flan with seebass filet and with French horseradish-walnut sauce

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brokkoli flanThe light and fluffy broccoli flan, alongside with a seebass filet with horseradish walnut sauce, and with oven baked beetroot and potato was an excellent dish again! Here is my new recipe creation:

For the flan

Ingredients: 250 gr of broccoli flowers, 2 eggs, 100 ml cream, 100 ml cream fraiche, salt, pepper to taste, 1 teaspoon nutmeg, Parmezan on the top

Methods: Bring to boil the water and cook the broccoli flowers for 15 minutes in salty water. When it is completed strain the water. Mix together the sour cream and the cream, beat the eggs and add to creams. Stir everything well. Smash the broccoli and add to the sour cream sauce mixture, sprinkle with nutmeg and mix everything well together. Lay out smashed-puréed broccoli in a springform and place in a roasting pan filled with water and steam it for 20-25 minutes at 200 ° C (bain mairie). Before serving grate some Parmezan cheese on top.

For the Seebass filet

Ingredients: 100-150 gr seebass filet per persons, a pinch of salt, 1 tbsp Dijon mustard, 1 teaspoon Sechuan pepper, oil to fry, flour to breading

Methods: Wash the fish and tear up the fishbones with a pair of tweezers. Salt and pepper to taste (crush pepper in a mortar roughly) and smear fish with some mustard on both sides. Bread fish in flour and fry it in some hot oil until crispy. Place it on a plate.

For the French horseradish walnut sauce by Escoffier

Ingredients: 150 gr horseradish from jar, 150 gr walnut ground, 150 ml cream or milk, salt, lemon juice and a pinch of sugar

Methods: Pour the cream into a pan add the walnuts then horseradish, lemon juice and a pinch of sugar. If the sauce is not thick enough add for 1 teaspoon of starch to make it thicker.

Shaved and oven fried beetroot and potato

Ingredients: 2 pieces of not precooked beetroots, 2 potatoes, 1 tablespoon of carraway seeds, salt, 150 ml olive oil, lemon juice of a half of a lemon

Methods: Peel beetroots and potatoes and shaved on a grater very finely. Pour oil in a bowl and add carraway seeds, lemon juice and salt. Cover or dip into oil the beetroots and potatoes. Arrange them onto the baking tin and bake for 20 minutes or until they are crispy.

At serving: arrange fish with the sauce on a plate and place alongside the broccoli flan and the fried vegetables.Broccoli 013





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