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Fennel and cauliflower mash with pan-fried salmon
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Prep Time:
15 minutes
Cook Time:
25 minutes
Total Time:
40 minutes
Elevate dinner with crispy pan-seared salmon served over creamy fennel cauliflower mash.
Ingredients:
  • 45g unsalted butter
  • 950g cauliflower, trimmed, roughly chopped
  • 2 sebago potatoes, peeled, roughly chopped
  • 1 medium fennel bulb, trimmed, roughly chopped
  • 765.00 gm chicken style liquid stock
  • 63.13 gm pure cream
  • 9.20 gm olive oil
  • 4 x 100g salmon fillets
  • Lemon wedges, to serve
Instructions:
  • In a large saucepan over medium-high heat, melt 25g of butter. Add cauliflower, potato, and fennel, stirring to combine. Pour in the stock and reduce heat to medium. Simmer partially covered for 15 to 20 minutes until tender. Drain, reserving 1 cup of liquid, and return the cauliflower mixture to the pan.
  • Blend reserved cooking liquid into cauliflower mixture using a stick blender until nearly smooth. Return mixture to medium heat and stir in cream and remaining butter. Cook for 2 minutes until warmed through, then season with salt and white pepper.
  • Heat oil in a non-stick frying pan over medium heat. Cook salmon for 3 minutes on each side until desired doneness. Serve with mashed potatoes and lemon wedges.

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