Almond-crusted Salmon with Cauliflower Purée
From Emma Cannon's book, Fertile.
|4 tbsp||whole blanched almonds|
|1 tsp||dried seaweed flakes (optional)|
|2||salmon fillets, about 140 g (4½ oz) each|
|sea salt and freshly ground black pepper|
|For the cauliflower purée:|
|1 tsp||thyme leaves|
|1 generous knob||of butter|
Preheat the oven to 180˚C/350˚C/Gas Mark 4.
Using a mortar and pestle, coarsely crush the almonds, then add the seaweed flakes, if using, and season with salt and pepper
Place 2 large sheets of foil on the work counter. Put a salmon fillet in the centre of each piece of foil. Squeeze the lemon juice over the fish. Smear a teaspoon of honey over the top of each piece of salmon and then press the crushed nuts on top of the fish to form a crust. Wrap the foil around the sides of the fish, leaving the top open so the crust can toast in the oven. Bake in the oven for 20–25 minutes until the salmon is cooked through.
Meanwhile, make the cauliflower purée. Discard the tough outer leaves and then cut the smaller leaves into pieces. Break the cauliflower into florets and roughly chop the stalk. Bring the broth to the boil in a large pan, then add the cauliflower and thyme, and cook over low heat for 10–15 minutes until the cauliflower is tender. Transfer to a food processor and blend until smooth. Return to the pan, stir in the butter and cook over low heat until heated through. Season well with salt and pepper.
Divide the cauliflower purée between plates. Take the salmon out of the parcels and place on top of the cauliflower purée. Season with a little extra pepper, if liked
FOR WALNUT-CRUSTED SALMON Follow the recipe above, replacing the whole almondswith the same quantity of walnut halves.