For ➍4 salmon fillets, each 125g
2 tbs lemon juice
750 g broccoli
10 cl semi-skimmed milk
2 tbs olive oil
2 cloves garlic
1 scallion, in rings
2 tbs neutral oil
Rub the salmon fillets with salt, pepper and lemon juice. Let them stand for 10 m.
Divide the broccoli into florets. Cut the logs into slices.
Boil the broccoli in salted water for 4-6 m. Drain and puree the broccoli with the milk in a food processor or blender to a fine puree. Heat olive oil in a pan with a thick bottom and fry the garlic gently until fragrant. Stir the garlic in the broccoli puree. Reheat the puree well until it is slightly thicker. Add salt and pepper to taste and toss the spring onions in. *
Pat the fillets dry. Brush them lightly with oil. Fry the fillets in a hot frying pan (without additional oil) in 6-8 m.
Spoon the broccoli puree on 4 warmed plates with the fish.
Divide the broccoli into florets. Cut the logs into slices.
Boil the broccoli in salted water for 4-6 m. Drain and puree the broccoli with the milk in a food processor or blender to a fine puree. Heat olive oil in a pan with a thick bottom and fry the garlic gently until fragrant. Stir the garlic in the broccoli puree. Reheat the puree well until it is slightly thicker. Add salt and pepper to taste and toss the spring onions in. *
Pat the fillets dry. Brush them lightly with oil. Fry the fillets in a hot frying pan (without additional oil) in 6-8 m.
Spoon the broccoli puree on 4 warmed plates with the fish.
*Alternatively, add 4-5 tbs olive oil to the broccoli. Add 4 tbs of garlic, finely cut, 6-8 shredded leaves of basil, 2 tbs roasted pine nuts, a turn of the pepper mill. Puree.
