Cod cake with crushed cauliflower, parmesan sauce and shrimps

Name: cod cake with crushed cauliflower, parmesan sauce and shrimps
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 150 ml vermouth; 1 pot poultry feast 380 ml; 100 g cold butter half in cubes (plus extra to grease); 4 Eggs; 300 g baking flour in florets; 100 ml whipped cream; 1 mespoint nutmeg grinded; 600 g cod fillet at room temperature; 2 el flour; 50 g Parmesan cheese grated; 100 g Dutch shrimps at room temperature; 1 el fresh parsley flat (bag a 15 g)

A tasty recipe. The main course contains the following ingredients: fish, vermouth, chicken fowl (380 ml), cold butter (half in cubes (plus extra to grease)), eggs, cauliflower (in florets), whipped cream, nutmeg (ground), cod fillet ( at room temperature), flour, Parmesan cheese (grated), Dutch shrimp (at room temperature) and fresh parsley (flat (bag of 15 g)).

Ingredients

Kitchen Stuff

cling film
potato masher
coffee cups

Directions

Bring the vermouth to the boil with the fond and let it boil over a high heat until about a third is left, season with salt and pepper.
Remove the pan from the heat and stir in 50 g diced butter, season with salt and pepper.
Keep the sauce warm until use.
Spread 4 sheets of cling film thinly with (melted) butter.
Push in each cup a sheet of foil (the buttered side up) and break an egg above.
Close the foil at the top.
Boil the cauliflower in 10 minutes, and stamp into a coarse puree.
Meanwhile, bring the whipped cream to the boil and stir it through the cauliflower puree, season with salt, pepper and nutmeg.
Keep the puree warm (for example in an oven of 150 ° C).
Sprinkle the cod with salt and (freshly ground) pepper to taste and swirl the fish through the flour; shake off excess flour.
Heat the rest of the butter in a frying pan and fry the cod in 7 minutes until golden brown and just cooked, turn halfway.
Place the packages with the egg in a pan with almost boiling water for 3-4 minutes, then remove the cling film.
Sprinkle the cheese through the fond.
Spread the cauliflower puree over 4 warm plates, lay a piece of cod and a poached egg.
Drip the gravy around and sprinkle with shrimps and parsley..