A soufflé doesn’t wait for photos to be taken… so clic clic, that’s all and I rushed to enjoy that marvel of lightness before it falls down.
Cauliflower is white, soufflé batter is white-yellow, cheese is yellow. You see only white… So I have to tell you there are bits of cauliflower, cauliflower purée, pizza cheese, parmesan and mace in this warm foam.
A big tai (Japanese seabream or snapper) steam on top of its bed of celery stalks (I can’t get fennels, and I prefer celery) and a tomato bathing in lemon juice, olive oil, a little garlic, water and a few anise seeds. Then the fish is flamed with pastis anise liquor.
Une grosse tai (daurade japonaise) cuite a la vapeur, posee sur un lit de tiges de celeri (a defaut de fenouil), avec une tomate, dans un bain de jus de citron, huile d’olive, un peu d’ail, eau, graines d’anis. Le poisson est ensuite flambe au pastis.
Cauliflowers are slightly boiled to remain crunchy, then when they are hot, dressing (olive oil, lemon juice, coriander seed, salt, pepper) is poured on them. They are let on the counter and served at room temperature with tomato and Italian parsley. It’s called “a la Grecque”, Greek style in old French recipe books, but I’m not sure the Greeks prepare them that way.
Chou-fleurs a la grecque.