Serve with Môreson Blanc de Blanc MCC

Cauliflower Purée

• 1 head of cauliflower
• 250g of cream

Cut the cauliflower into small pieces. Put into a medium size pot, add cream on top and cook at a high temperature until the cream has reduced, stir occasionally to prevent it from burning. Blend in a blender and pass through a fine sieve.

Black Olive Cone, Olive Purée

• 1 onion, finely diced
• 2 fennel bulbs, chopped
• 20 Kalamata olives, pitted
• ½ cup olive brine
• 1 packet squid ink

Sweat the onions and fennel till soft. Add the olives and the olive brine, reduce down to almost nothing. Blend the mix with the squid ink. Pass through a fine sieve.

Caramel Crack 

• ½ glucose to isomalt
• 200g : 400g

In a pot add the isomalt and glucose, cook till a light caramel. Pour out onto a silicone mat and let cool. Blitz it in a blender until fine. Now take 600g of the olive purée to 200g of the fine powder caramel and melt together in a pot on a low heat, stirring occasionally to prevent it from burning. Spread thin circles on a silicone mat and bake at 120°C for 30 minutes. Roll into a cone while still warm, and let cool.

Crayfish Salad

• 4 cooked crayfish, diced
• 1 spring onion, thinly sliced
• ½ red onion, finely diced
• 5 confit tomatoes
• 1 lime juice and zest 
• Salt 

Mix everything together. For garnish, add some micro leaves on top of the crayfish.

Recipe Margot Janse • Photography C&D Heierli