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
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.
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
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