Ingredients
For the cauliflower puree- 25 g butter
- 1 small onion, thinly sliced
- 1 small cauliflower
- 75 ml double cream
- sea salt and freshly ground freshly ground white pepper
- 1 tsp curry powder
- 2 tbsp plain flour
- 8 large cheeks from white fish
- 1.5 tbsp extra virgin olive oil
- 30 g butter
- 220 g fresh dried porcini, thickly sliced
- 4 small chorizo sausages, sliced
- 16 langoustines, cooked
Description
Curry-coated Fish Cheeks, Spanish Sausage And Shellfish Combine With Creamy Cauliflower Puree In This Flavour-packed Recipe From Frank Bordoni
UK TV
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