Salmon with parsnip puree and stuffed mushrooms

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Serves: 2 Time: 30 minutes

  • 400g parsnips, peeled and thinly sliced
  • 1 brown onion, thinly sliced
  • 3 cloves garlic, peeled and thinly sliced
  • 3 cloves of garlic, whole, unpeeled crushed
  • 1 spring onion, sliced
  • 4 large open mushrooms
  • 2 salmon fillets
  • 120ml milk
  • 120ml double cream
  • 130g garlic and herb Philadelphia
  • 55g spinach
  • 2 tbsp butter
  • ½ lemon
  • Veg oil
  • Salt
  • Pepper

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For the puree:

Peel and slice parsnips and garlic.

Boil in milk cream and butter, then reduce heat and simmer for 10 min.

Uncover for 5 mins or until liquid reduced by half.

Puree in a blender until smooth.

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For the mushrooms:

Dry fry the mushrooms for 2 minutes then place stem side down on a plate to remove juices before baking

Mix Philadelphia and spinach in a saucepan

Season mushrooms with salt and pepper

Fill mushrooms with Philadelphia spinach mix and place in a preheated oven (180c) for 15 min

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For the salmon:

Sear both sides in hot pan with a little oil and season with salt and pepper

Place on a baking tray covered with foil

Spread a thinly sliced onion and 3 whole garlic cloves around the salmon and a few slices of lemon on top of the salmon

Place in a preheated oven (180c) for 20 min

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