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Caulifower and seafood tabbouleh recipe


Recipe by Patrice Dugué    © Prince de Bretagne/Isabelle Guégan/Canetti
Recipe by Patrice Dugué © Prince de Bretagne/Isabelle Guégan/Canetti
Caulifower and seafood tabbouleh

Preparation time: 30 minutes
Cooking time: 50 seconds + 5 minutes

Ingredients (serves 4)
1 cauliflower
1kg mussels
12 small pre-cooked shrimps + 4 for decoration
200g crab meat
1 pepper
50ml white wine
100g shallots
1 tablespoon chopped coriander
1 tablespoon chopped mint + a few leaves for decoration
juice of 1/2 lemon
4 tablespoons olive oil

> Peel the cauliflower then wash and grate it. Place in a colander and put in boiling water for 50 seconds.

> Wash and cook the mussels in a saucepan with 50ml of white wine until they open up. Shell them.

> Peel the shrimps. Mix the crab meat, mussels and shrimps together. Chop the shallot and dice the pepper. Mix the cauliflower, shallot, pepper and herbs together. Add all the seafood. Season with the lemon juice and olive oil.

> Place the cauliflower and seafood tabbouleh in tne centre of a plate. Decorate the outside of the plate with lemon and tomato slices. Add a mint leaf and a shrimp. This dish can also be served in individual bowls.


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