Flounder Ballotine with Cauliflower Purée

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Preparation info
  • Serves

    6-8

    • Difficulty

      Complex

    • Ready in

      2 hr

Appears in
A Culinary Journey: 70 Le Cordon Bleu Alumni Recipes from Around the World

By Le Cordon Bleu

Published 2020

  • About

Ingredients

For the cauliflower purée

  • 600 g cauliflower florets
  • 1 kg soured cream
  • salt

Method

Step 1: For the cauliflower purée, trim the cauliflower into even-sized pieces. Add to a pan and cover with the soured cream. Season with salt and cover with a lid, cooking for 20 minutes or until the cauliflower has completely softened. Pass the mixture