Bring the water to a boil then pour the polenta in stirring all the time, continue stirring with heat set to low for at least 10 minutes or until the polenta becomes smooth. Stir in the crushed garlic and parmesan, add 25g of butter, turn off the heat and place on a tight fitting lid. Stir in another 25g butter before serving, season with salt and pepper.
Smear the salmon fillets with horseradish then pan sear both sides on high heat in an oven proof pan. Place the pan in an oven set to 250C for 5 minutes.
Combine the olive oil, mustard, vinegar and chopped preserved lemon into a dressing and pour over roquet leaves and chopped parsley.
Serve salmon on top of polenta.
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