Salmon with Dill Cream Sauce, Broccoli and Basmati Rice; Chocolate Custard

Rice, Broccoli and Salmon

• 1200 g water
• 1 ½ tsp fine sea salt
• 20 g olive oil
• 250 g basmati rice
• 400 g broccoli florets
• olive oil, plus extra for greasing
• 4 fresh salmon fillets, skinless (125 g each)
• ¼ tsp ground black pepper

Chocolate Custard

• 100 g dark chocolate (70% cocoa solids), cut in pieces
• 500 g whole milk
• 40 g caster sugar
• 20 g cornflour
• 1 medium egg

Dill Cream Sauce

• 60 g onion, quartered
• 1 garlic clove
• 10 g unsalted butter
• 400 g single cream
• 2 heaped tsp vegetable stock paste, homemade
  or 2 vegetable stock cubes (for 0.5 l each), crumbled
• 1 ½ Tbsp tomato purée
• 2 sprigs fresh dill, leaves only, chopped
  or 1 tsp dried dill
• 1 - 2 pinches dried chilli flakes, to taste (optional)
• 1 tsp cornflour