- 8x 40g pieces of whitened marrow
- 100g caviar
- A little flourFor the cauliflower purée:
- 100g small cauliflower bunches
- 30g butter
- 50ml milk
Lightly flour the marrow and roast it on the grill on a low flame. Put two pieces of the marrow on a plate and cover them in caviar completely.
On one side put a generous helping of the cauliflower pur&eeacute;e.