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Fried Salmon with Cauliflower Purée |
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| Serves 4 |
Prep 15 mins |
Cooking 20 mins |
Easy |
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+30 mins chilling |
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My rating |
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Ingredients |
4 salmon fillets, skin off (500g)
salt & pepper
Oil for frying
Cauliflower purée
900g cauliflower (1 - 2 heads)
1 onion
approx 6 tbsp crème fraîche
100g semi-hard cheese, grated
(we used emmenthal)
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Pickled cucumber
1/2 cucumber, approx 125g
3 tbsp white wine vinegar
100ml warm water
1 tbsp sugar
1 ml salt
1 tbsp parsley
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Cauliflower purée: cut the
onion and cauliflower into small pieces. Boil them in
salted water for about 5 mins until soft. Drain well.
Blend the cauliflower and onion with the crème fraîche and
grated cheese into a smooth puree. Season with salt and
pepper.
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Salt & pepper the salmon on
both sides. Fry over a medium heat in a little oil
for about 6 - 7 mins on one side and 1- 2 mins on the
other. The salmon is ready when the core temperature is
48C - 56C.
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For the pickled cucumber:
slice the cucumber thinly. Mix the vinegar, water, sugar
and salt until the sugar and salt dissolve. Add the
cucumber. Leave to stand in a cool place until serving.
Drain before serving. Garnish with a little parsley.
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Serve the salmon fillets with
the cauliflower purée and cucumber salad. Garnish with
chopped parsley and freshly ground black pepper.
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Note: drain
the cauliflower thoroughly before blending it, otherwise
the purée can easily be too runny.
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DAILY
DINNERS 
