Salmon & Mussels with White Wine & Cream
|Fresh mussels||16 , cleaned and de bearded|
|Salmon fillets||24 Ounce (4 Pieces, 175 Gram / 6 Ounce Each)|
|Butter||3 Ounce (85 Gram)|
|Olive oil||1 Tablespoon|
|White wine||7 Fluid Ounce (200 Milliliter)|
|Shallots||2 , finely chopped|
|Leek||1 Small, finely sliced|
|Garlic||1 Clove (5 gm), finely chopped|
|Pastis/Aniseed liqueur||2 Tablespoon|
|Fish stock||10 Fluid Ounce (300 Milliliter)|
|Double cream||8 Fluid Ounce (225 Milliliter)|
|Frozen peas||3 Ounce (85 Gram)|
|Tomato||1 , skinned and finely chopped|
|Chervil||3⁄4 Bunch (75 gm), roughly chopped (1 Small Bunch)|
|Chives bunch||3⁄4 Bunch (75 gm), roughly chopped (1 Small Bunch)|
1. If any mussels are open, tap them lightly on a hard surface. If they don't close, discard them. Season the salmon. Heat a frying pan, add a knob of the butter and the olive oil. Fry salmon on both sides for 2 mins or until just cooked, but still slightly pink in the centre.
2. Heat a separate pan until hot, add the mussels and white wine, then cover and cook for 2-3 mins or until the mussels are cooked and have opened up - be sure to discard any that don't open. Strain the mussels through a sieve, reserving the cooking liquid. Remove half of the mussel meat from the shells and set aside.
3. Add the remaining butter, shallots, leek and garlic to the pan in which you cooked the mussels, then fry for 2 mins. Add the Pastis and carefully light the liquid with a match. Once the flames have subsided, add the mussel cooking liquid and simmer until the volume has reduced by half. Add the fish stock to the pan, then bring the liquid back to the boil. Cook for 1 min, then add the cream and simmer for another min.
4. Add all the mussels to the pan, cover, then simmer for 2 mins. Add the peas and tomato and simmer for a further min. Season, then stir in the chervil and chives. To serve, arrange the salmon in 4 serving bowls and pour over the sauce.