Preparation Time: 10 minutes
Cooking Time: 10 minutes
2 pieces of fresh Atlantic Salmon cut in half
Salt and pepper
olive oil
1/2 yellow cauliflower (or any colour you can get)
1 tablespoon of lurpak butter
1/2 cup of Mixed fresh salad sprouts
1 large radish sliced thinly
Few thin slices of a quality aged cheese for each plate
1 beetroot (organic) peeled and chopped up
Prepare the fish with salt and pepper on top and place onto a cast iron baker slightly oiled. Place in griller on around 180 degrees celcius (quite hot).
Prepare the cauliflower by steaming it in a pyrex dish with lid in the microwave with butter. When ready puree down into a mash consistency and place into a small pastry bag or similar with wide tip and place in long dobs on the plate. Place the radish next to each dob maybe 3 or 4 spots around the sides. Then place the cheese on top of the radish.
Then place the beetroot into the pyrex and steam same way and do exactly the same preparation as the cauliflower. Place one or two spots onto the plate around the radish.
Place sprouts around plate.
When the fish is ready take out from oven and place on centre of the plate with the and serve with fresh ciabatta.
Very tasty!
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