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Cauliflower heart rouleau with sea bass

A beautiful white rouleau of cauliflower and sea bass. 

Makes about 1.200g. 

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Allergens and dietary requirements

  • Fish
  • Egg
  • Cow's milk
  • Lactose
  • Pescetarian

Ingredients

1
kg
cauliflower hearts
400
g
sea bass, skinned, trimmings
110
g
egg white
40
g
egg yolk
300
g
milk
140
g
butter, melted
1.5
g
xanthan gum
300
g
sea bass, cut in brunoise
as needed
salt and pepper

Scale recipe

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