Pan-Seared Salmon

---

Ingredients

• 1 Cauliflower Head
• 250ml Cream 
• 250ml Milk 
• 2ml Salt
• 100g Cake Flour 
• 50g Corn Starch 
• 4ml Salt 
• 200ml Sparkling Water
• 300g (4) Salmon Fillets
• 125ml Olive Oil 
• 62ml Orange Juice 
• 62ml White Wine Vinegar 
• 15ml Lemon Juice 
• 2 Bulbs Fennel
• Cauliflower Purée

Method:

In a medium-sized saucepan, bring the milk and cream to a boil. Cut the cauliflower into florets and add ¾ of it to the pot. Boil until soft. Pour into a food processor, season well with salt and pepper, and blend until smooth.

Tempura Cauliflower

I suggest using a deep-fat fryer as it’s easier to control. Heat it to 170°C. To make the batter, whisk the flour, cornstarch, salt, and ice-cold sparkling water together. Add the remaining cauliflower to the batter. Once battered, pick up the cauliflower and carefully put them into the oil. Cook them until lightly golden and crisp. Drain on a paper towel.

Seared Salmon

Season the salmon with salt and pepper, then fry skin-side down with 3 tablespoons of olive oil in a hot pan. Fry for 4 minutes, then turn and cook for a further 2 minutes.

Fennel Salad

Trim the fennel and thinly slice on a mandolin. In a bowl, whisk together the olive oil, orange juice, vinegar, and lemon juice. Season to taste, then drizzle over the salad.