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Recipes

Pan-fried salmon with dill butter sauce on cauliflower puree

Fresh salmon (or rainbow trout, as a substitute) is a royal treat and it is so very easy to prepare. The cream cauliflower puree is super tasty, carb-free and much more elegant than regular mashed potatoes - the perfect summery dinner party main course when paired with Creative Block 2.

(serves 4, prep/cooking time: 30 minutes)

For the cauli puree:
•    1 large head of cauliflower, cut into florets
•    1 cup (250 ml) fresh cream
•    1/2 teaspoon (2,5 ml) salt
•    a grinding of black pepper

For the dill butter sauce:
•    125 g butter, melted
•    2 tablespoons (30 ml) fresh dill, finely chopped (plus more for serving)
•    2 teaspoons (10 ml) honey
•    1 tablespoon (15 ml) fresh lemon juice (plus a few lemon wedges for serving)
•    salt & pepper

For the fish:
•    1 tablespoon (15 ml) olive oil
•    1 tablespoon (15 ml) butter
•    600-800 g fresh salmon/trout steak, cut into 4 portions
•    salt & pepper

Place the cauliflower, cream and salt in a medium size pot and bring to a boil. Simmer over low heat, covered with a lid, for about 10-15 minutes or until tender. Place the cooked cauliflower and cream in a food processor and process to a smooth puree (or use a stick blender). Taste and adjust the seasoning if necessary, also adding black pepper if needed. Set aside.

Mix the melted butter, dill, honey and lemon juice in a small jug, then season with salt & pepper and stir well. Set aside (can be reheated in the microwave oven if the butter starts to set).

Heat the olive oil and butter in a large non-stick pan, then fry the fish skin-side down over medium-high heat for about 3-4 minutes depending on the thickness of the steaks. Season with salt & pepper. Turn the steaks over carefully, then cover with a lid and remove from the heat to steam for about 2 minutes. The fish should still be slightly pink in the centre.

To plate: spoon some warm cauli puree on a plate, then top with a piece of cooked salmon. Spoon some of the sauce over the top and scatter with more fresh dill. 

Serve immediately with a glass of Spier Creative Block 2.

(Recipe: Ilse van der Merwe, Photography: Tasha Seccombe)

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