Seared Salmon on Fennel Cream

Preparation Time: 20 minutes
Cooking Time: 25 minutes
Difficulty: 2
Spiciness: 0
Number of Servings: 1

Salmon fillet on a puree of fennel, cauliflower, and caraway, with avocado concassé and zucchini sushi with salmon and toasted pine nuts.

Bring water to a boil, salt it, and cook the cauliflower and fennel until tender. Once the vegetables are cooked, drain the water, add two tablespoons of sour cream, and blend everything smoothly with an immersion blender. Grind caraway seeds into a powder using a mortar and pestle, then mix it into the puree.
Peel the avocado and cut it into small cubes (concassé). Season with salt and lime juice. Add chopped parsley and gently mix.
Cut the zucchini crosswise and peel a thin slice using a peeler. Wrap it around a salmon cream made from cooked salmon fillet, a tablespoon of cream, cottage cheese, olive oil, salt, and pepper.
Season the salmon fillets and sear them in a hot pan with a little oil. Cook for 1 minute on each side. Toast the pine nuts until golden brown in a dry pan.
Spread the fennel cream in a circular pattern on the plate and place the seared fillets on top. Add the zucchini sushi and spoon the avocado cubes onto the cream. Garnish with toasted pine nuts and serve the dish.