Cauliflower Soup, smoked haddock, hazelnuts and spring leaf

This dish is fundamentally nourishing, traditional and wholesome, from Brídín Carey, finalist of MasterChef Ireland 2011.

Ingredients


  • 1 fillet of undyed smoked haddock
  • 1 large head of cauliflower
  • 3 shallots
  • 1 clove of garlic
  • truffle oil
  • mixed affila cress
  • watercress
  • 25 g blanched hazelnuts
  • white pepper
  • salt
  • 10 g butter
  • 50 ml cream
  • 100 ml full fat milk
  • 1 small white onion

Method

  1. In a saucepan over medium heat, melt butter. Add shallots and salt and sauté for about 5 minutes.
  2. Add garlic and cook until fragrant, about 1 minute.
  3. Add cauliflower finely shredded, stir to combine, cover and cook 3 minutes.
  4. Add vegetable stock, bring to a boil, reduce heat to maintain a steady simmer and cook until cauliflower is tender to the bite, about 10 minutes.
  5. Purée soup with a hand-held blender and pass through sieve back into saucepan.
  6. Stir in truffle oil and cream to reach right consistency. Season to taste.
  7. Toast hazelnuts in oven and grind in food processor.
  8. Heat milk in sauté pan with sliced white onion and add haddock fillet. Sauté over low heat for 5 minutes until opaque.
  9. To serve: Reheat soup. Warm soup terrine under hot water. Place hazelnut on base with cress leaves. Place haddock on top. Place soup in warm jug.




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