Salmon With Cauliflower Puree & Orange

I found the original recipe in Marie Claire magazine (yes I do read this stuff occasionally – get over it!), but it was supposed to be with scallops. I live in a part of London where there are no decent fishmongers and can only buy frozen scallops, which I wouldn’t do, because the taste is not the same at all. So I’ve used salmon and it worked very well! You can use white fish instead of salmon, trout or scallops – it doesn’t matter, because the real star of this dish is orange butter. Vegans can try to use tofu or Quorn pieces. Cauliflower puree is so much lighter and healthier then mashed potatoes and orange “butter” is a real treat! I use soy margarine instead of butter of course.

For cauliflower puree:

  • Head of cauliflower, trimmed and cut into florets
  • 1 shallot
  • 100 ml s0y yogurt
  • 200ml soy milk
  • 1 tbsp soy margarine
  • Sea salt and white pepper (I find white pepper tastes better with cauliflower)

For the orange saffron butter:

  • 100g soy margarine. Choose a good brand, with less salt and additives.
  • a pinch of saffron
  • zest of one unwaxed orange
  • sea salt
  • Herbs of your choice. I used parsley, but mini cress and chives will work well too.
  1. Marinade the fish if you like. Otherwise, just rub it with sea salt and put under a hot grill for 10 minutes until just cooked through, but still slightly pink inside.
  2. To make the puree, put all the ingredients in a saucepan, gently bring to the boil, then simmer for 10 minutes or until the cauliflower and onion are cooked through.
  3. Drain away the liquid, then mash in inside the pan with a potato masher. Add some more soy milk or margarine if you prefer. So creamier consistency, process it in blender. Set aside.
  4. Slowly melt the margarine in a pan with the saffron, orange zest and a pinch of salt. Cover and leave to infuse for 10 minutes.
  5. Distribute cauliflower puree between plates, put the fish on top, then drizzle with butter. Sprinkle with herbs and serve.

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