Ingredients
Preparation
- Prepare veg and herbs: Slice garlic thinly, shave fennel and cauliflower, peel and mince apple, and finely chop oyster mushrooms, chives, and parsley.
- In a small pan, add garlic and olive oil. Place on low heat and allow garlic to crispen.
- In a separate pan with 1 tablespoon butter, sauté fennel, cauliflower and mushrooms. Add sea salt, chicken stock and 1 teaspoon butter. Stir to combine.
- Add the apple to cauliflower-mushroom mix. Stir to combine.
- Place salmon fillets between two pieces of plastic wrap and pound flat to between ⅛ and ¼ inch thick.
- To plate, place ⅓ cup of cauliflower “rice” mixture in the middle of each plate. Place a salmon fillet on top and garnish with ½ teaspoon chives and ½ teaspoon parsley. Add 1 teaspoon of the garlic oil, making sure to get some of the garlic chips. Finish with freshly ground black pepper, salt and lemon zest to serve.