Ingredients:
4 salmon fillets, skin on
1 tbsp olive oil
260g spinach, washed and patted dry
Knob of butter
For the cauliflower puree:
1 cauliflower
1 tbsp olive oil
30g unsalted butter
1 litre whole milk
300ml double cream
1 bay leaf
Few sprigs of thyme
Freshly grated nutmeg
1 tsp dijon mustard
Sea salt flakes
Black pepper
For the shaved fennel with mustard dill vinaigrette:
1 small fennel bulb, trimmed, quartered and core removed
5 tbsps extra virgin olive oil
2 tbsps cider or white wine vinegar
Few stalks of dill, finely chopped plus extra for garnish
1 tsp wholegrain mustard
1 tsp runny honey
Serves 4
Method:
1. Chop the cauliflower into small florets. Melt the butter and oil in a large saucepan over a medium heat until the butter is foaming. Add the cauliflower pieces and stir them so they are coated in the butter and oil. Fry over a medium heat for 4-5 minutes until slightly caramelised and golden, stirring every now and then.
2. Once golden, pour in the milk and cream so the cauliflower is covered, topping up with more milk or water. Add the bay leaf and thyme, bring to the boil, then turn the heat down so the mixture is just simmering. Simmer for 15 minutes until the cauliflower is cooked through.
3. Once cooked, fish out the bay leaf and thyme and use a slotted spoon to remove the cooked cauliflower to a blender.* Allow it to cool slightly then add 100ml of liquid from the saucepan. Blend until smooth and velvety, adding a small splash more liquid if you need. Pour into a saucepan, grate in a pinch of nutmeg, then add the mustard and some seasoning. Taste and correct the seasoning as required. Keep warm over a very low heat until ready to serve. (*alternatively you could use a hand blender and blend the cooked cauliflower and 100ml liquid until smooth and pass through a sieve).
4. Take the salmon fillets out of the fridge 30 minutes prior to cooking. Pat dry with kitchen paper to absorb excess moisture.
5. Carefully use a mandolin to very finely shave the fennel quarters or slice very finely using a sharp knife then add to a bowl. In a small bowl add the rest of the vinaigrette ingredients, whisking with a fork until combined. Correct the seasoning with more vinegar/honey or salt as required. Pour the vinaigrette over the fennel and toss everything together so the fennel is lightly coated.
6. When you are ready to cook the salmon, season both sides with salt and pepper. Heat the oil in a non stick frying pan over a medium-high heat. Add the salmon fillets, skin side down, and press them down gently so they have even contact with the pan. Cook for 4-5 minutes until golden, taking care the heat is not too high to burn the skin. Once the skin is golden and crispy, turn the fillets over and continue to cook for 2 minutes on the other side. If your fillets are particularly thick and you want your salmon cooked all the way through, put the pan in the oven for the final few minutes of cooking.
7. Once the salmon is cooked to your liking, remove to plates and allow to rest while you cook the spinach.
8. Return the pan to the heat and add the knob of butter and spinach (you may have to do this in batches). Season generously then stir fry over a high heat for 1-2 minutes so it just wilted but still vibrant and green. Once gently wilted, tip onto a plate lined with kitchen paper to absorb excess moisture.
9. When you are ready to serve, place a generous spoonful of the puree on the centre of the plate. Top with the spinach, fennel and salmon fillet. Drizzle over any extra vinaigrette around the edges of the plate and sprinkle over some extra dill sprigs.