And to make the whole dish sing - you have a garlic puree sweetened and softened by poaching in milk, added to creamed horseradish to make a flavour sensation. I could eat this every day, I love it so much.
Ingredients for the sauce:
1 whole bulb garlic
about 100-150ml milk
2 heaped tsp. creamed horseradish
Separate the cloves of garlic and peel. Pop into a sauce pan and use enough milk to just cover the garlic. Cook on a simmer for about 30 minutes, or until the garlic is soft and tender. Blitz with a stick blender and add the horseradish. Cover and chill until needed.
For the salad:
baby potatoes
broccoli florets
asparagus tips
2 x salmon fillets
Halve some baby potatoes and boil for 15 minutes. Steam some broccoli and add the asparagus for the last 5 minutes. Drain all together, cover with a tea towel and leave to one side.
Bake or pan fry the salmon with just a tsp. of oil and some salt & pepper until cooked to your liking.
To plate up, put the rocket on a plate. Top with the warm vegetables and flake over the salmon. Now drop spoonfuls of the garlic and horseradish sauce over the top. Serve at room temperature. Delicious.
