Cauliflower is more commonly used as a base for cream soup than its white cousin. By itself, the creamy cabbage flavour goes well with potatoes and carrots. Well, the Chef team unconventionally supplemented the cauliflower soup with the aroma of truffle and fish.

INGREDIENTS:

To prepare 4-5 servings you need:

400 g cauliflower
100 g potatoes
50 g onions
20 g garlic
200 ml cream
50 g olive oil
100 ml of water
5 g salt
1 g ground black pepper
40 g cod fillet

PREP:

• A few drops of truffle oil
• sprouts and mini spinach for garnish
• Peel the onions, potatoes and garlic and chop randomly.
• Put all the chopped ingredients in a saucepan, fry in mawla, and at the end add the cabbage divided into inflorescences.
• Pour the cream and water over the contents of a saucepan and cook until tender.
• Grind everything with a blender until smooth, then salt and pepper.
• Boil the cod fillet or fry in a pan until tender.
• Place the fillets on a plate, top with the soup, then add the truffle oil. Garnish with sprouts and mini spinach.

Fried herring is not something I have tried before, so when I found a recipe for this in the caches – probably from an old Chef’s magazine – I obviously had to make it! I adjusted some of the amounts, and then I served them with mild garlic mayo – you can also easily use a chilli mayo or an aioli.

FRIED HERRING

SNACK/TAPAS:

6 fresh herring
200 ml dry white wine
grated peel as well as juice from eco-lemon
1 teaspoon dried dill
a little salt
200 grms wholemeal wheat flour
2 eggs, beaten
Rapeseed oil for frying

PREP:

Wash the herrings and remove fins. Cut the herrings into mouth-sized pieces. Stir white wine, lemon peel + juice, salt and dill together in a bowl and turn the herrings in it. Cover the bowl and place it in the fridge for 1-2 hours.

Pour the marinade from the herrings and dab them gently with a little paper towel. Then turn the herring pieces into eggs and then into flour. Pour oil into a small saucepan – it should be approx. 5 cm deep. Heat it until it boils if you stick the non-sulfur-coated part of a match into the oil. Put 3-4 pieces of herring in the oil and fry them until golden. Fish them up with a slotted spoon and place them on a kitchen roll. Continue frying until all pieces are deep-fried.

The fried herring is sprinkled with a little salt and served with dip immediately.