(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)