Fillet of salmon with green pea cream and scorched cauliflower
Add this to your next dinner party menu. It’s flavourful and looks seriously impressive, but is really easy to make. You can prepare the pea cream and cauliflower in advance to save time and simply heat them before serving.
How long will it take?
What’s the serving size?
What do I need?
4 x 150g fillets of salmon
2tsp olive oil
For the Green Pea Cream
2 cups frozen peas
1 clove garlic, crushed
¼ cup cream
For the scorched cauliflower
300g cauliflower, cut into florets
20ml olive oil
1tbsp butter, melted
How do I make it?
Cook peas in a saucepan of salted boiling water until tender, about 4 minutes. Drain peas and set aside.
Melt butter in saucepan over medium heat and add garlic. Cook until garlic has softened and then return the peas to the pan and add the cream. Cook for 1 minute. Turn off heat and puree with an electric blender until smooth.
Heat oven to 220C.
Toss cauliflower with olive oil, salt and butter and place on a baking tray.
Roast for 15 minutes or until the cauliflower is beginning to blacken.
Remove from oven.
While cauliflower is roasting, cook salmon.
Heat a non-stick frying pan over high heat and add olive oil.
Place salmon fillets, skin side down in pan. Cook for 3 minutes, then gently lift and check that skin is crispy. Turn and cook on other side for a further 2-3 minutes or until cooked to your liking.
To serve, place pea cream on plate, top with salmon and cauliflower.