Recipe for Salmon and Shrimp in Cauliflower Cream with Saffron Threads

Wash the cabbage, cut it into small florets. Cook them in boiling salted water for about 10 minutes.

Pass them through ice water, drain them. Keep a few small florets for decorating the plates. Blend the rest with 200 ml of fresh cream, 50 ml of fish stock, a pinch of mild curry, salt, and pepper. Keep warm.

Thaw the shrimp tails and remove their shells, then sprinkle them with a little mild curry, salt, and pepper. Cut the salmon fillets (from which you have removed the skin) into 2 cm cubes. Cook them in a little olive oil for just 3 minutes, turning them on all sides.

Quickly cook the shrimp in the same way. Serve in deep plates with the hot cream at the bottom, then place the diced salmon and shrimp on top. Garnish with small mushrooms sautéed in butter, chives, and a few saffron threads.

To finish, you will find this recipe on the blog.