4 medium size skin-on salmon fillets
1 baby fennel and fond, cut into small pieces
1/2 cauliflower, cut into small pieces
2 medium carrots, cut to bite size
4 bunches asparagus
8 pieces of Spanish Serrano ham
150 ml thicken cream
2-4 Tbs butter
oil for frying the fennel and cauliflower
1 Tbs garlic, chopped finely
- Preheat the oven to 200°C: Line a roasting pan with baking sheet and foil.
- Pat the salmon dry with a paper towel. Rub the salmon and 2 bunches of asparagus with oil, salt, and pepper using your fingers or a pastry brush.
- Place the salmon in the roasting pan, skin-side down with some fond on top, and the remaining 2 bunches asparagus wrap with Seranno ham then drizzle some oil. Transfer to the oven.
- Roasting time depends on the thickness of your salmon, as determined by the thickest part of the salmon fillet. For every half-inch of salmon, roast 4 to 6 minutes eg 4 minutes will give you salmon that is still a touch rare, 6 minutes will thoroughly cook it. You can also check the doneness of your salmon with a fork. When the salmon flakes easily with a fork, it’s ready.
- I baked mine 30 minutes, take out to check then turn over: skin on top and bake a further 10 minutes so that the asparagus are softer.
- While salmon in oven, heat oil in pot on medium heat, add butter and garlic fry until fragrant. Then add fennel and cauliflower, cook and stir occasionally until soften. Microwave carrots about 14 minutes. Next pour in the cream into the fennel and cauliflower, bring to boil and vegetables cooked through. Then use hand mixer, blend until creamy and no lump. Then set aside keep warm.
- Serve on plate: salmon, two ways asparagus, carrot and a ladle of fennel and cauliflower puree. Serve warm and immediately.