New Zealand Salmon on a bed of Greenshell Mussels, potato and leek

Details

Serves: 4

Method

Scrub mussels in cold running water and de-beard them.

 
Heat 2 tablespoons of olive oil in a heavy based, deep frypan. Add the onion and garlic and sauté until the onions are soft - about 10 mins. Add the chicken stock and half of the parsley, bring to the boil. Add the mussels then turn down to medium and place the lid on the pan. Cook the mussels for a few minutes until the shells open. Remove the mussels from the pan using tongs, discard any unopened ones and set aside. Drain the liquid and reserve.


While the mussels are cooking add the butter and 1 tablespoon of olive oil to a large saucepan. When the butter is frothing add the potato, leek and carrot, turn down to medium and cook for 5 minutes, stirring often. Add the reserved mussel liquid, the bay leaves and lemon juice and season with salt and pepper. Simmer until the potato is soft - 10 to 15 minutes. 


While the vegetables are cooking, season the salmon with salt and pepper and heat 1 tablespoon of butter in a frypan. Add the salmon pieces skin side down and cook until golden brown then turn over and cook through.
Take the vegetables off the heat and remove the bay leaves. 


Remove the mussels from the shells and stir through the sauce with the crème fraiche. 


Serve the vegetables and mussel sauce in bowls, top with the salmon, a dollop of crème fraiche (optional), the rest of the chopped parsley and season with salt and pepper.

About the Chef

Passionate about New Zealand food and wine, especially our seafood, Sheryl is a home cook inspiring many through her delicious dishes and stunning photography that she shares on her blog The Huia Tree www.thehuiatree.com 

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New Zealand Salmon on a bed of Greenshell Mussels, potato and leekhttp://http://www.nurturedseafood.com/userfiles/BannerImages/Recipe_278_thb.jpgNew Zealand Salmon on a bed of Greenshell Mussels, potato and leekServes 4