Cremeux of cauliflower with red mullet - Bresc BV
Surprising dish: Cremeux of cauliflower with red mullet, romanesco and fresh-fruited kiwi & jalapeño salsa.
Ingredients
- 1 litre Cauliflower puree
- 8 g Agar Agar
- 10 st mullet fillets
- 200 g Bresc Kiwi jalapeno salsa
- Pickled romanesco roses
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