Lobster tail cauliflower

Name: Lobster tail cauliflower
Ingredients: 500 g sliced cauliflower; Thyme; 750 g cauliflower cream; Salt; 3 Bay leaves; Pepper; 1 l Cream; Garlic; 1 Cauliflower; 3 soaked gelatin sheets; Truffles 5 silicone mold; 1 white onion; 2 Salt; 1 Mustard seed; 1 Coriander seed; 200 g Granulated sugar; 500 ml distilled vinegar; Pepper; 400 g Milk; 100 g Cream; 0.5 ground cinnamon; 15 g Lime juice; 200 g Smoked salmon; Salt; 2 Egg yolks; 4 g lime zest; 1 cooked lobster tail; 1 Finely chopped shallot; 1 chopped chives; 2 Gelatin sheets

This dish was made by Grégoire Berger.

The dish consists of:

cauliflower cream
panna cotta of cauliflower florets
pickled cauliflower
smoked salmon emulsion
lobster tail

Ingredients

500gsliced cauliflower

Thyme

3Bay leaves

1lCream

Garlic

1white onion

750gcauliflower cream

Salt

Pepper

3soaked gelatin sheets

Truffles 5 silicone mold

1Cauliflower

2Salt

1Mustard seed

1Coriander seed

200gGranulated sugar

500mldistilled vinegar

0.5ground cinnamon

Pepper

400gMilk

100gCream

15gLime juice

200gSmoked salmon

Salt

2Egg yolks

4glime zest

1cooked lobster tail

1Finely chopped shallot

1chopped chives

2Gelatin sheets

10gWater

1drop of lemon juice

leftover chives

grated lime zest

caviar

purple violet

Preparation

Cook all ingredients together until soft and blend into a cream.

Heat 200 grams of cauliflower cream and add soaked gelatin sheets.
Mix with the rest of the cream and season with salt and pepper.
Pour into the Truffles 5 silicone mold (62163750) and freeze overnight.
Remove the panna cotta from the mold and store in the freezer.
Take out of the freezer 15 minutes before serving.

Break the cauliflower into pieces and 1 cm florets, place in a bowl and sprinkle with salt.
Cover the bowl and leave overnight.
Wash the cauliflower and let it dry well.
Put the spices, sugar, and vinegar in a pan and bring to a boil. Stir until the sugar is dissolved.
Put the cauliflower in sterilized jars.
Pour the hot vinegar over until the cauliflower is completely covered.
Seal and store for one week before serving.

Let the smoked salmon infuse with milk and cream for 30 minutes.
Cook the salmon with the egg yolks like a crème anglaise at 85°C in a thermomixer on setting/speed 6.
Let the mixture cool, add salt and pepper if needed, and add lime juice and zest.
Pour into a siphon and then add two cartridges.
Store in the refrigerator until use.

Finely chop the lobster tail and place on ice.
Season the lobster with the shallot, chives, and lemon juice.
Melt gelatin in water and season with the lobster tartare.
Pour into the Scampo 20 silicone mold (62183120) and chill for 2 hours.
Remove the lobster tail from the mold and store in the refrigerator.

Place the lobster tail in the center of the plate.
Place the cauliflower panna cotta next to the lobster tail, add a pearl of caviar and the pickled cauliflower between each panna cotta sphere.
Garnish the pickled cauliflower with the chives and the purple violet.
Serve the salmon emulsion alongside (with the consistency of a cream) and finish with lime zest.