Recipe: Salmon & Mussels

Salmon supreme with mussels in a saffron white wine sauce

Ingredients

Serves 4

For the crushed new potatoes:

700g/1 lb 9oz new potatoes, scrubbed
1 tbsp chopped fresh parsley
1 tbsp olive oil
1 tsp Dijon mustard
melted butter for brushing

For the mussels:

25 g/1 oz butter
1-2 shallots, finely chopped
1 garlic clove, peeled and crushed
100 ml/31/2 fl oz dry white wine
500g/1 lb 2oz mussels, scrubbed and beards removed
125 ml/4 1/2 fl oz double cream
generous pinch saffron strands
2 tsp chopped fresh parsley

For the salmon:

4 x 140 g/5 oz salmon supremes
1 tbsp olive oil
whole chives, to garnish

Method

1 For the crushed new potatoes: Cook the potatoes in a pan of lightly salted boiling water for 20-30 minutes until tender. Drain. Transfer to a bowl and crush lightly with a potato masher. Add the 1tbsp parsley, the 1 tbsp oil and mustard. Season with salt and freshly ground black pepper. Mix well. Shape into four rounds on a baking tray 8 cm/ 31/4 in rounds using a cooking ring. Chill until ready to cook.

2 To cook the salmon: Preheat the oven to 200C/Fan 180C/Gas Mark 6. Heat the 1 tbsp oil in a large non stick frying pan. Season the salmon supremes and place in the pan skin side down. Fry for 1-2 minutes until until crisp and brown underneath, then turn them over and place the pan in the oven for 5-6 minutes or until just cooked through.

3 To cook the mussels: Meanwhile, melt the butter in a large pan. Add the garlic and shallot, cover and cook gently for 2-3 minutes until translucent. Add the wine and mussels. Cover the pan with a tight fitting lid and turn up the heat, cook for 1- 2 minutes, shaking the pan from time to time until the mussels open.

4 To reheat the crushed new potatoes: Brush the crushed potato rounds with melted butter and place under a preheated hot grill for 3-4 minutes until golden brown and hot in the middle.

5 Working quickly, transfer the mussels to a warm bowl with a slotted spoon, discarding any that remain unopened. Add the cream and saffron to the cooking liquid then simmer for 2-3 minute until slightly thickened and reduced. Stir in the 2 tsp parsley and season.

6 To assemble the dish: Place a round of potato on each serving plate and top with the salmon supremes. Divide the mussels between four small warmed bowls and place one on each plate. Garnish each plate with a spoonful of saffron sauce and a mussel from the bowl if liked. Spoon the rest of the sauce over the mussels. Top the salmon with a few long pieces of chive and serve immediately.