How to cauliflower & bean purée, salmon & lobster sauce

I just seasoned the salmon fillets with salt and black pepper. I cooked it in the oven about 20 minutes at 150 degrees C.

Heat up olive oil and salt in a pan.

Add the cauliflower. Put on the lid and let the cauliflower get soft. It takes about 10-15 minutes.

Rinse the beans. Set aside until the cauliflower is ready.

Chop the onion.

Heat up some butter in a sauce pan.

Soften the onion..

..add cream..

..white wine..

..whey cheese..

(This is the whey cheese). It isn't difficult to find (online) what foreigners say about Swedes, who eat food that comes out of a tube...)

..and lobster broth.

Stir, and pour the sauce through a sifter, to remove the onion pieces.

Like so.

Press the back of a spoon against the onion to not let any sauce remain among the onion pieces.

Add corn starch to thicken the sauce, and chopped chives just before the dish is ready to serve.

Add the beans to the pan with the cauliflower.

Use your hand mixer to make a purée.

Smoothen the purée with a little bit of warm milk and butter; I heated about 50 ml milk in the microwave and added 1 tblsp butter (not in the supplies list).

Stir and see to that there aren't any big lumps.

Add the roasted onion just before serving.

Serve the purée with the salmon and the sauce. Sprinkle some more roasted onion on to of the puree. Add something green on the plate, like sugarsnaps or pea sprouts.