Hake cheeks with trout roe and cauliflower purée - Olive Oils from Spain
Blend cauliflower, onion, potato, cream into purée. Poach hake cheeks. Plate purée, cheeks, roe, drizzle with olive oil.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at oliveoilsfromspain.org.
Ingredients
- 1 litre of water
- 50ml
- Salt
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