Cauliflower velouté with trout roe and tarragon mousse from Taste & Technique: Recipes to Elevate Your Home Cooking (page 98) by Naomi Pomeroy and Jamie Feldmar

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • infotrop on October 14, 2020

    I was pretty proud of myself for making the tarragon mousse, which is a delicious addition...skipped the trout roe though. And used an immersion blender, not a chinois, since we like our soups a bit chunkier...that required more liquid, but still a wonderful cauliflower flavor came through.

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