Catalan, Houston

1 large head of cauliflower, cut into pieces with stems removed
1 clove of garlic
2 cups milk
4 tablespoons olive oil
salt and pepper
juice from 2 preserved lemons, or use fresh lemons if you cannot find preserved
1 shallot, sliced
2 cups white wine
1 cup heavy cream
4 six-ounce filets of salmon with skin on one side removed

For the purée:

In a medium saucepot over medium heat, add cauliflower, garlic, and milk. Simmer until cauliflower is very tender and almost falling apart.

Strain off the liquid, return cauliflower back to the pot, and return to the heat just to dry the mixture out.

Once the mixture is almost dry, put it into a food processor with the olive oil and purée until smooth. Season to taste and reserve, keeping warm.

For the sauce:

In a medium saucepot over medium heat, add lemon juice, shallot, and white wine. Simmer for 5 minutes and reduce the wine by a quarter.

Add cream and simmer for another 5 minutes. Purée in a blender until smooth and season to taste. Reserve and keep warm.

For the salmon:

Season both sides with salt and pepper.

In a sauté pan, over medium high heat, place salmon skin side up in the pan. Sear until it has a nice color to it; then turn the heat to medium low. Continue to cook salmon on the same side until it is almost medium. Once it is medium, turn it over for 1 minute. (By cooking it this way, you achieve different textures throughout the salmon.)

To plate:

Place a spoonful of purée in the center of the plate and lay salmon crispy side up on top. Serves 4.