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Salmon with Cauliflower and Truffle Puree and Lemon Gremolata
Combine all ingredients in small bowl, set aside.
Cauliflower and Truffle Purée
Carve the green leaves and the stem from the head of cauliflower and break the head into florets.
Add the florets and the stock to a pot, cover, bring to a boil, then lower the heat so the stock is simmering. Cook the cauliflower until it is meltingly tender.
Drain the stock from the cauliflower.
Mash the cauliflower well with a potato masher, then stir in the truffle, butter and cream.
Adjust the seasoning with salt and a twist or two of fresh cracked pepper, set aside.
Season each side of the salmon with salt and pepper and sear in a hot pan with oil until golden. Finish in oven to your desired doneness.
Once the gremolata, puree and salmon are prepared assemble this dish by placing a little puree at the bottom of the plate, place the salmon on top of the puree and gremolata on top of the salmon...et Voila!
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