Menu 3

Menu 3

By
From
Catalonia
Serves
6
Photographer
Laura Edwards

Ingredients

Quantity Ingredient
Whole roasted cauliflower with anchovy sauce
Fricandó of beef with pied bleu mushrooms & black olives
Crema Catalana

Method

  1. The day before

    Make the fricandó of beef. Allow to cool in the casserole then chill.
  2. Make the anchovy sauce for the cauliflower, spoon into an airtight container and chill.
  3. Make the crema Catalana and chill.
  4. On the day

    Reheat the beef in the casserole for 30– 40 minutes.
  5. Caramelise the crema Catalana and re-chill for at least an hour.
  6. Roast the cauliflower, slice and fry the leaves and warm the sauce.
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