Ingredients
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10g butter
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2 tablespoons olive oil
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1 leek, trimmed, thinly sliced
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1/2 cauliflower, cut into small florets
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125ml (1/2 cup) Massel chicken style liquid stock
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4 salmon fillets, skin on
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80ml (1/3 cup) white wine
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45g (1/4 cup) frozen broad beans
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2 tablespoons pouring cream
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Lime rind (optional), to serve
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Steamed broccolini, to serve
Method
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1Heat the butter and 2 teaspoons of oil in a medium saucepan over medium heat. Cook the leek, stirring, for 4-5 minutes or until soft.
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2Stir in the cauliflower and stock. Cover and reduce heat to medium-low. Cook for 20 minutes or until the cauliflower is tender.
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3Meanwhile, heat remaining oil in a frying pan over medium-high heat. Season the salmon with salt and pepper. Cook for 4-5 minutes each side or until golden. Transfer to a plate and cover with foil to keep warm.
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4Add the wine to the cauliflower mixture. Cook for 1 minute. Add the broad beans and cook, covered, for 2-3 minutes or until tender. Add the cream. Use a stick blender to blend until a coarse puree forms. Season with salt and pepper.
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5Divide the mash, broccolini and salmon among serving plates. Top the salmon with lime rind, if desired.
Source: taste.com.au
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