Chickslovefoods cauliflower puree with salmon in pistachio crust

Name: chickslovefoods cauliflower puree with salmon in pistachio crust
Cook time: 35 min
Total time: 35 min
Yield: 2
Ingredients: 2 baking flour small; 1 garden herbal bouillon; 190 g peeled pistachio nuts; 50 g spelt flour; 2 medium sized egg; 600 g fresh salmon fillet; 2 el traditional olive oil

Chickslovefoods salmon in a crust of pistachio with mashed cauliflower.

Ingredients

Kitchen Stuff

1 puree tamper

Directions

Cut the cauliflower into small florets. Bring a pot of water to the boil, add the bouillon tablet and cook the cauliflower florets in 20 minutes until done.
Meanwhile, roughly chop the pistachios and put them in a deep plate.
Mix the flour in a deep plate with some pepper and beat the egg with a fork in another deep plate.
Divide the salmon into equal portions. Get it successively through the flour, the egg and the pistachios.
Heat the oil in a frying pan and fry the breaded salmon over medium heat in 8 min. Rosé (almost done). Turn halfway.
Drain the cauliflower and puree with the puree masher. Season with pepper and salt.
Divide the puree and salmon over the plates.