Salmon A La Nage Food

SALMON A LA NAGE WITH VEGETABLES IN CREAMY SAUCE.

Steps:

• Fill a large heavy-bottomed pot with cold water. Add the salmon head, tail and fins, peeled onion, peeled carrot, celery, parsley root and the whole black peppercorns. Bring the water to a boil over medium-low heat, skim off the foam, add parsley and dill bunch, white wine, Old Bay spice, lemon juice and salt and simmer for 25 to 30 minutes. Strain with chinois and keep it simmering at the lowest heat. There should be no bubbles.
• Julienne leeks, zucchini, parsnip and carrots. Melt butter over medium heat in the skillet and sauté vegetables for 5 minutes stirring occasionally. Add a couple of ladles of fish stock, salt and pepper and continue to cook for another 5 minutes.
• Carefully submerge the fish into the stock. Make sure that the heat is low and stock is not boiling with bubbles. The fish should be poached, not boiled. Poach the fish for about 13-15 minutes.
• Add heavy cream to sautéing vegetables and let it reduce for another 2-3 minutes. Add a little bit of fish stock if needed to achieve creamy consistency. Remove from the heat and mix in chopped dill.
• Place vegetables in the center of the plate, carefully place the fish on top and ladle over some of the sauce. Sprinkle with some chopped dill. Enjoy it with a glass of nice crisp Chardonnay or Pinot Griggio.

SALMON A LA NAGE

Steps:

• Clean and debeard the mussels. If any mussels are opened, tap them lightly on a hard surface. If they don't close, discard them. Set aside.
• Season the salmon with salt and freshly ground black pepper. Heat a frying pan; add a knob of the butter and the olive oil.
• Place the salmon into the pan and fry on both sides for two minutes until just cooked, but still slightly pink in the centre.
• Heat a pan until hot; add the mussels and white wine, cover and cook for 2-3 minutes or until the mussels are cooked. The mussels are cooked when they've 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.
• Add the remaining butter, shallots, leek and garlic to the pan used for cooking the mussels and fry for two minutes. Add the mussel cooking liquid and simmer until the volume of liquid has reduced by half.
• Add the fish stock to the pan and bring the liquid back to the boil. Cook for one minute, then add the cream and simmer for another minute.
• Add the reserved mussels to the pan, cover and simmer for two minutes.
• Add the peas and tomato and simmer for a further minute. Season with salt and freshly ground black pepper and stir in the chives.
• To serve, arrange the salmon in four serving bowls and pour the sauce over.