• p99

    Ingredients:

    Alaska salmon

    1 Side of Alaska Salmon

    olive oil

    1 knob of butter

    salt

    pepper

    Mussels

    600g of mussels

    1 carrot, diced

    1 shallot, diced

    150ml of white wine

    1 bay leaf

    3g of thyme

    Diced tomato

    2 tomatoes

    Beurre blanc

    1 shallot, finely chopped

    1 bay leaf

    2g of thyme

    3 peppercorns

    150ml of dry white wine

    2 tbsp of white wine vinegar

    100ml of cream

    250g of butter

    salt

    pepper

    Samphire

    800g of samphire

    1 butter, chilled and sliced into 8 squares

    60ml of lemon juice

    salt

    pepper

    Directions:

    To prepare the mussels, place a large pan over a medium heat. Once hot, add the mussels and the remaining ingredients. Place a lid on the pan immediately. Steam until the mussels open, allow to cool, then remove the meat from the shells

    For the diced tomatoes, blanch the tomatoes in boiling water for 10 seconds, then refresh in iced water and remove the skins. Cut into an even 0.5cm dice and reserve until required

    o prepare the beurre blanc, place the shallot, wine, vinegar and aromatics in a small saucepan, bring to the boil and reduce down by three quarters. Meanwhile, cut the butter into chunks

    Once the liquid has reduced, add the cream and reduce again by half. Slowly whisk in the butter a piece at a time, pass through a sieve and season to taste. Keep warm

    Pick the samphire and remove any woody ends. Blanch for 1 minute and set aside. Meanwhile, in a small pan over low heat, gently simmer the lemon juice, salt and pepper. Piece by piece, whisk in the chilled butter until incorporated. Add a dash of water to loosen, if necessary

    Add the samphire to the butter and lemon juice emulsion and place over a low heat for 5 minutes. Remove from the heat and set aside until ready to serve

    Add a dash of olive oil to a medium-hot pan and pan-fry the salmon, skin-side down, for 3 minutes. Turn the salmon over and add a knob of butter to the pan. Spoon the bubbling butter over the salmon to glaze

    Cook for a further minute, then remove from the pan. Season and allow to rest for a couple of minutes while you prepare the other elements

    Add the mussels and diced tomato to the beurre blanc and warm through gently

    Place the samphire onto plates, followed by the salmon. Spoon the mussels and sauce around the fish and serve immediately