Cauliflower ragout with eggs and shrimps

Name: Cauliflower ragout with eggs and shrimps
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 Cauliflower (about 1 kg); 7-10 Tbsp Salt; 6 Eggs; 40 g Butter or margarine; 30 g Flour; 1/4 l Milk; 1/2 bunch Dill, chives, parsley; 7-10 Tbsp Pepper; 100 g Deep-sea crab meat; 7-10 Tbsp Herbs

AUTHOR
Harley Romero

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 Cauliflower (about 1 kg)
7-10 Tbsp Salt
6 Eggs
40 g Butter or margarine
30 g Flour
1/4 l Milk
1/2 bunch Dill, chives, parsley
7-10 Tbsp Pepper
100 g Deep-sea crab meat
7-10 Tbsp Herbs

Directions

1
Clean and wash the cauliflower and divide it into small florets. Cook in boiling salted water for about 15 minutes. Drain and collect the vegetable water. Put the eggs in boiling water for about 8 minutes until they are soft and waxy, rinse with cold water and peel. Heat the fat in a saucepan. Sweat flour in it, deglaze with milk and 1/2 litre vegetable water. Bring to the boil while stirring and simmer for about 5 minutes. Wash the herbs, chop finely and stir into the sauce. Season with salt and pepper. Add the cauliflower and prawns to the sauce and warm up. Quarter the eggs and fold them in carefully. Garnish the ragout with a bouquet of herbs as desired
2
Dishes: Wedgwood
3
Scarf: Meyer Major