Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Reduction
Crumble
Cucumber relish
Cauliflower
Saffron hollandaise
How it's done
Reduction
Bring the wine to the boil in a pan along with all the other ingredients up to and including the pepper. Turn down the heat, reduce the liquid to approx. 2 tbsp, strain into a thin-sided bowl, leave to cool.
Crumble
Heat the butter in a pan. Add the breadcrumbs, toast for approx. 3 mins. while stirring. Add the parsley, season with salt, set aside.
Cucumber relish
Add the cucumber, shallot, lemon zest and juice with the reserved parsley, mix, season with salt.
Cauliflower
Cut a cross into the cauliflower stalk. Cook the cauliflower in boiling salted water for approx. 15 mins. until just soft.
Saffron hollandaise
Add the egg yolks to the reduction and mix well. Suspend over a gently simmering bain-marie; the bowl must not touch the water. Using the whisk on a mixer, whisk the mixture until light and frothy. Gradually whisk in the butter until the sauce becomes creamy. Remove the bowl, add the lemon juice, season. Remove the cauliflower, drain, transfer to a platter. Top with the crumble. Serve with the cucumber relish and saffron hollandaise.
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