Cauliflower Soup, Crispy Brussels Sprouts and Smoky Salmon Roe

Name: Cauliflower Soup, Crispy Brussels Sprouts and Smoky Salmon Roe
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 8
Cuisine: Global
Ingredients: 6 or 7 Brussels sprouts, separated into individual leaves; 300 grams cauliflower florets (about 1 small head); 1 Tbsp finely chopped chives; 8 servings Fleur de sel; 8 servings Kosher salt; 2 sprigs fresh lemon thyme, plus 1 teaspoon leaves for garnish; 1 teaspoon smoked extra-virgin olive oil, plus more for garnish; 8 servings Extra-virgin olive oil, for frying; 8 servings Cracked black pepper; 28 grams salmon roe; 1 white onion, coarsely chopped; 1 liters whole milk

Cauliflower Soup, Crispy Brussels Sprouts and Smoky Salmon Roe might be a good recipe to expand your hor d'oeuvre recipe box. This gluten free, primal, and pescatarian recipe serves 8. One serving contains 160 calories, 8g of protein, and 9g of fat. It is perfect for Autumn. Head to the store and pick up salmon roe, cauliflower florets, cracked pepper, and a few other things to make it today. From preparation to the plate, this recipe takes around 1 hour.

Instructions

In a small nonreactive dish, stir together the salmon roe and smoked olive oil. Set aside to infuse the roe with smoky flavor.

Ingredients you will need

Salmon Roe

Olive Oil

Place the cauliflower florets in a large pot with the onion, thyme sprigs and milk. Slowly bring to a boil over medium-high heat. Season with kosher salt, cover and simmer for 25 to 30 minutes, until the cauliflower is soft. Discard the lemon thyme sprigs.

Ingredients you will need

Cauliflower

Fresh Thyme

Kosher Salt

Lemon

Onion

Milk

Equipment you will use

Pot

Transfer the cauliflower mixture to a blender and puree until completely smooth. Taste and season with salt.

Ingredients you will need

Cauliflower

Salt

Equipment you will use

Blender

Fill a medium saucepan with 2 to 3 inches of olive oil.

Ingredients you will need

Olive Oil

Equipment you will use

Sauce Pan

Heat to 350 degrees F. Fry the Brussels sprout leaves a few at a time for 30 to 40 seconds, until browned.

Drain on paper towels and season with fleur de sel.

Ingredients you will need

Fleur De Sel

Equipment you will use

Paper Towels

To serve, ladle the soup into shallow bowls or small shot glasses or espresso cups and garnish with the fried Brussels sprout leaves.

Ingredients you will need

Espresso

Shot

Soup

Equipment you will use

Bowl

Ladle

Sprinkle with the chives, smoky salmon roe and lemon thyme, and season with fleur de sel, cracked black pepper and more smoked olive oil.

Ingredients you will need

Cracked Black Peppercorns

Fleur De Sel

Lemon Thyme

Salmon Roe

Olive Oil

Chives

Photographs by Yunhee Kim

Equipment

Ingredients

Servings:

or 7 Brussels sprouts, separated into individual leaves 300grams

cauliflower florets (about 1 small head)1Tbsp

finely chopped chives 8servings

Fleur de sel 8servings

Kosher salt 2sprigs

fresh lemon thyme, plus 1 teaspoon leaves for garnish 1teaspoon

smoked extra-virgin olive oil, plus more for garnish 8servings

Extra-virgin olive oil, for frying 8servings

Cracked black pepper 28grams

salmon roe 1

white onion, coarsely chopped 1liters

whole milk

Recommended wine: Pinot Noir, Chardonnay, Sauvignon Blanc

Salmon can be paired with Pinot Noir, Chardonnay, and Sauvignon Blanc. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. The MacMurray Ranch Russian River Pinot Noir with a 4.3 out of 5 star rating seems like a good match. It costs about 24 dollars per bottle.

MacMurray Ranch Russian River Pinot Noir

Our MacMurray Ranch 2012 Russian River Valley Pinot Noir opens with aromas of lavender and boysenberry that give way to flavors of dark cherry and pomegranate. This luscious wine has a silky mouthfeel, framed by subtle hints of oak from barrel aging.