I am not a huge fan of cauliflower. As a child, I disliked the traditional British cauliflower-cheese that seemed to be the way this vegetable most appeared in the 70s. As a college kid, traveling across France with a friend, buying raw vegetables at local markets and having them for lunch seemed an easy way to stay on our student budget. The first day out we acquired a cauliflower, which seemed to grow no matter how much we ate of it, and I have never quite recovered.
I was nonplussed when one appeared in my CSA box this week and decided to purée it, adding some walnut oil, which I thought would enhance its nuttiness. This dish, which I was prepared not to like, was a revelation and I really enjoyed it, so much so that I will make it again.
This is an easy and elegant dinner, which comes together quickly and came together from prep to table in 16 minutes and 47 seconds.
4 skinless salmon fillets from the loin if possible
2 tsps mustard powder
2 Tbsps grain mustard
1 Tbsp dry white wine
1/2 cup sour cream
1 whole cauliflower cut into florets
1 Tbsp + 2 tsps walnut oil
2 slices rye bread, crusts removed and cut into small cubes
Cut the cauliflower into small florets and place in a large microwave safe bowl. Add 1/2 cup of water. Microwave on high for 5 minutes, stir the florets so that those on the top are now on the bottom in contact with the water, and microwave an additional 5 minutes.
While the cauliflower is cooking, prepare the salmon by placing each piece of fish on a piece of parchment paper large enough to generously contain it, and rubbing each side of the fish with an eighth of the dry mustard powder and some salt. Wrap the fish up, making sure the fish is sealed tightly in the parchment paper and set aside.
Measure the grain mustard, dry white wine and sour cream into a small saucepan and set aside. Remove the crusts from the bread, cut into small dice, and set aside. Measure 2 teaspoons of the walnut oil into a skillet. Set aside.
By now the cauliflower should be ready. Remove it from the microwave and tip it, and the liquid in the bowl, into a blender.
Before blitzing it, place the fish parcels in the microwave and cook on high for 3 minutes. Turn the heat on under the saucepan containing the mustard and sour cream mixture and also turn the heat up under the skillet containing the walnut oil and add the bread dice.
While the salmon is cooking, blitz the cauliflower into a smooth and velvety purée, then add salt and the remaining walnut oil and blitz again.
In between blitzing and adding the oil, stir the bread cubes to make sure that they crisp up on all sides, and stir the sour cream mixture to keep it from boiling over.
By now, the microwave will have beeped to let you know the salmon is cooked.
Pour some of the cauliflower purée into 4 deep dishes. Top with a piece of the salmon, making sure to pour the fish juices from the parchment parcel around the edge of the purée. Drizzle each piece of fish with a quarter of the mustard-sour cream sauce and top with some rye croutons.
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