6-8 oz. Scottish Salmon
1 Fennel Bulb, Chopped
2 Garlic Cloves, Smashed
1 Shallot Julienned
¼ cup white wine
3 Cups Heavy Cream
1 cup Mixed Rainbow Cauliflower Chopped
In a sauce pot add 1 tbsp olive oil. Slowly cook the shallots and garlic just till translucent. Do not caramelize. Add the white wine and allow to simmer. Add the fennel and cream. Cover and simmer for 30 minutes until very tender.
Strain and reserve the cream from the fennel. In a food processor, blend fennel into a fine puree. Add a bit of cream when needed. Salt to taste
Lightly coat the cauliflower with oil and season with salt and pepper. On an oven tray roast at 400 degrees till cauliflower begins to caramelize.
Season and Pan roast your salmon cooking skin side down in a hot skillet. Finish in oven. Baste with whole butter.
On a plate, spoon the fennel puree on the base of the plate. Top with cauliflower. Place salmon on top. And finish with a nice salad of watercress and shaved fennel. Enjoy