Grease a large roasting pan with a little butter. Add the whole garlic cloves and the lemon from the roast Cape salmon ingredients, cut into 6 wedges. Roast in a preheated oven at 200 ºC for 20 minutes.
Cook potatoes, celery and carrots in boiling water until tender (about 20 minutes).
Meanwhile, heat the saffron and cream cheese in a small saucepan. Do not boil. Add the butter.
Remove the garlic cloves from the roasting pan and split them open. Add pulp to the cream cheese.
Drain the vegetables and stir into the cream cheese mixture. Season with salt and freshly ground black pepper and mash.
Spoon the mash into an ovenproof dish, then place in the oven for 15 minutes to brown the top.
ROAST CAPE SALMON:
Meanwhile, place the fish fillets in the roasting pan with the roasted lemon wedges and dot with butter.
Roast for 12 to 15 minutes until just cooked. Remove from the oven and sprinkle a few strands of saffron on to fish.
Arrange the fish and lemon wedges on the mash and spoon the buttery juices over. Garnish with parsley.
Serve with roasted carrots, parsnips and broccoli.