A simple cauliflower and tuna gratin, bound with skyr and topped with Franc-Comtois cancoillotte, then lightly browned under the broiler.
Ingredients
- 600 g fresh cauliflower
- 280 g canned tuna in water, drained weight
- 50 g plain cancoillotte
- 1 tbsp plain skyr
- 1 pinch ground nutmeg
- to taste ground black pepper
- 4 sprigs fresh parsley
Method
- Cut the cauliflower into even florets, rinse them carefully, then steam them until tender but still firm enough not to fall apart.
- Let the cauliflower drain thoroughly to prevent it from releasing water into the gratin.
- Drain the tuna, then flake it roughly with a fork without reducing it to a paste.
- Wash, dry, and finely chop the parsley.
- Combine the cauliflower and tuna in a large bowl. Add the skyr, nutmeg, pepper, and parsley, then toss gently to coat the florets without breaking them.
- Transfer the mixture to a gratin dish and spread it into an even layer.
- Warm the cancoillotte in a small saucepan over very low heat, just enough to make it perfectly fluid. Never let it boil.
- Pour the warm cancoillotte over the entire surface of the gratin.
- Preheat the broiler, then place the dish underneath for a few minutes, until the surface is hot, lightly browned, and speckled with small bubbles.
- Serve immediately, while the cancoillotte is still runny.
Nutrition
Per serving
- Energy
- 275.8 kcal
- Protein
- 48.44 g
- Carbohydrate
- 7.79 g
- Fat
- 4.78 g
- Fibre
- 3.98 g
- Calcium
- 91.74 mg
- Iron
- 2.24 mg
- Magnesium
- 66.94 mg
