Cauliflower Panna Cotta:
Cut cauliflower into thin pieces.
Cover with chicken stock or water.
Add salt and pepper.
Cook on medium heat until very soft.
Puree in a blender. Place puree in a measuring jug.
You will need 250mls for this recipe.
Soak gelatine leaves in cold water until soft.
Warm milk and stir in gelatine.
Combine with cauliflower puree.
Allow to cool.
Add pure cream and season.
Pass through a fine sieve.
Pour into 4 to 6 lightly greased moulds.
Stand overnight in the fridge to allow to set.
Finely dice the shallots and place in small saucepan with Saba.
Reduce to syrup.
Cut witlof in half and cut out core.
Slice lengthways into julienne and sweat down in butter.
Add shallots to witlof when soft, then add sugar, salt and pepper and cook on medium a further 5 to 10 minutes.
Remove from pan and allow to cool.
Stir through finely chopped chives and parsley.
Remove head and tail.
Peel off skin with a pairing knife and cut into 8cm segments.
Cut fillet from bone.
Brush filo with melted butter.
Cut into 8cm x 4cm rectangles.
Bake in 160° Celsius oven until golden brown.
Slide panna cotta onto plate.
Cover with the marmalade, then place filo and eel on top.
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