Flower misotto with porcini mushrooms and salmon

Ingredients for 2 servings:

• 500 g cauliflower
• 300 g porcini mushrooms
• 1 small onion(s), diced
• 1 garlic clove(s), diced
• 2 tbsp olive oil
• 200 ml vegetable stock
• 100 g sour cream
• 40 g Parmesan
• salt and pepper
• Worcestershire sauce
• 1 bunch of spring onions
• 2 salmon fillets, approx. 160 g each
• 1 tsp flour

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 10 minutes

low carb, a bit time-consuming, but ultimately a great result

Since the flower misotto is intended to be a “lighter” version of risotto, cauliflower serves as a rice substitute. To match the appearance of the rice, the cauliflower florets are finely chopped, including the stems. It’s a bit time-consuming, but worth it. Sauté the onion and garlic in olive oil for about 5 minutes until translucent. Then add the finely diced porcini mushrooms. They’re allowed to brown a little (about 8 minutes). Add the finely chopped cauliflower. Sauté everything, stirring occasionally, for about 10 minutes, then season with salt and pepper. Once the mixture has browned, add the vegetable stock and simmer in a covered pan for 15 minutes. Refine the flower misotto with sour cream, Parmesan cheese, and Worcestershire sauce. Season with salt and pepper to taste, if desired. Finally, add the spring onions. Clean the salmon, pat dry, season with salt, and dust with flour. Fry in a pan with hot oil over medium heat for about 3 minutes on each side. Serve with filling side dishes like rice, potatoes, or pasta.