Karlos Arguiñano has started the week with a complete menu: first, endives stuffed with salmon, avocado and cheese; for the second, breaded cauliflower with sautéed mushrooms. A simple and healthy combination, especially the first, because it is a vegetable with "many properties."
For the starter, the Basque chef has taken out 16 leaves of this "somewhat bitter" vegetable. The rest is chopped into small pieces. Meanwhile, you have to put the eggs to cook. One of them is also chopped and added to the endive filling, along with the cheese and half an avocado. Everything well chopped. For this occasion, Arguiñano has opted for goat cheese.
Same process for smoked salmon. For the filling, he used a slice and a half. Finally, a pinch of oil and salt. And everything is mixed. The last step, fill the endive leaves.
For the main dish, the cook has asked his son Joseba for help. The first step, cook the whole cauliflower for about 20 minutes. In a pan, fry the red peppers with the garlic, to which we will add cream to create a creamy sauce.
Next, it's time to bread the cauliflower. The first thing is to put them in a bowl with the beaten eggs. The next thing is to pass it through flour and parsley, as we do with meats. The oil, Joseba Arguiñano continues, has to be very hot. At the same time, the piquillo peppers are crushed.
The last step before plating is also simple: sauté the mushrooms. And ready to eat. Karlos Arguiñano has celebrated the choice of his son, who perfectly complements his own. "Good vegetables for today," he concludes.
