Preheat oven at 210° C (425° F)
Preparation time: 15 minutes
Cooking time: 30 minutes
Romanesco is sometimes sold as "Romanesco cauliflower" or "Romanesco broccoli."
- Cut the Romanesco into small bouquets, wash and drain. Cook for 10 minutes in boiling salted water.
- Oil a loaf pan and alternate layers of fish, Romanesco and tarragon. Repeat the layering two more times.
- In a bowl, combine the eggs, flour and cream, season with salt and pepper and pour into the pan.
- Bake in a 210° C (425° F) oven for 30 minutes. Let rest for a few minutes before unmolding.
- Serve hot or cold.
A recipe from Anne-Sophie Lhomme
In collaboration with Prince de Bretagne. Photo: Bernard Radvaner.
Hints & Tips