Salmon and cauliflower with confit egg yolk served with sauce verte

I had a discussion with a friend of mine the other day and it was all about food. We tried to determine what food we use the most and would be most reluctant to let go of. Egg was high on our list, the perfect fast food, a key ingredient in delicious cakes, nutritious,  a truly versatile product. I usually don’t do any promotions on this blog but when I was approached on behalf of British Lions Eggs I couldn’t resist.

They are promoting  How to make an omelette, one of the best fast foods  around and so easy to adapt with the toppings. In exchange for mentioning this they offer the book “Eggs” by Michel Roux.


The book image is from amazon. I would like to offer this to the most innovative recipe with eggs that you can send to me, just place the link to your blog post in the comment field (unfortunately I can’t create a linky) and the winner will receive the book so please participate!

I read about confit egg yolks and wanted to try this. I was really curious if it would make a difference cooking them in oil and today was the day to try it. I walked past the cauliflowers in the shop and I knew I had to get one. I love the white fluffy look and the flavor but would it go with the egg?


To get the cauliflower and the egg to work together I got some salmon. I cut the cauliflower up in florets, I halved or quartered the largest ones and then steamed them for 20 minutes. Whilst that was steaming I heated up a small can of coconut milk and infused it with chilli and one star anise. As soon as the coconut milk was hot I took it off the heat and just let it stand until I needed it.


Poached salmon stack

Preparation time 2 minutes 

Cooking time 20 minutes 

Serves 2


  • 150 gr or 5.3 oz raw salmon piece
  • 1/2 avocado
  • 1 bunch of parsley
  • 1 spring onion
  • juice of 1/4 lemon
  • 1/2 dl or 1/4 cup salt
  • 2 bayleaves
  • 6 dl or 3 cups of boiling water

Mix the boiling water and the salt, add the bayleaves and add the salmon. Cover and let stand for at least 20 minutes. Scoop the flesh out of the avocado and mash with a fork. Chop the parsley and spring onion fine and mix with the avocado and lemon juice. When the salmon is done drain it and flake the meat. Add the avocado mixture and set aside until ready to serve.

Confit egg yolk

Preparation time 2 minutes 

Cooking time 8-10 minutes 

Serves 2


  • 2 egg yolks
  • rapeseed or vegetable oil

Heat the oil to 70C or 160F. Separate the egg yolk from the egg white and gently place the egg yolks in the oil. I kept a digital thermometer to keep an eye on the heat. It still got a little bit too hot in an unguarded moment but it turned out delicious.


Coconut cauliflower mash 


  • steamed cauliflower
  • chilli infused coconut milk
  • a small knob of butter
  • salt & ground white pepper to taste

Set aside the smallest florets and some pieces of the cauliflower for roasting. Place the rest in a blender with 1/2 dl or 1/4 cup of the coconut milk and a knob of butter. Blend and add more coconut milk of needed. Don’t add all the coconut milk straight away as you might end up with a too runny mash. Taste with salt and pepper when you are happy with the consistency.

Take the smallest and prettiest steamed cauliflower florets and place on a baking tray. Dust with smoked paprika and roast in 230C or 450F until they have a little color, but keep an eye on them.

Pan fry the rest of the salmon before serving. I also did a very quick sauce verte to go with the fish.

Parsley sauce verte 

Preparation time 5 minutes 

Cooking time 2 minutes 

Serves 2


  • 1 bunch of parsley
  • 1 spring onion
  • 1 small handful of cashew nuts
  • rapessed oil

Chop the parsley and the spring onion. Place in a spice grinder with the cashew nuts and a little oil and blend until mixed. Add more oil if it needs loosening up.


The cauliflower was delicious and for sure gave me the “fix” I seemed to be craving. It wasn’t the salmon that brought the dish together but the egg yolk.


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