Roasted Salmon, Braised Leeks, Mussels and Dill
30 - 45
minutes
30 - 45
minutes
2
servings
Awesome belly warming clean comfort food, This super tasty broth goes well with most fish
Ingredients
- 1 Shallots
- 500 ml of Fish Stock
- 1 Drizzle of Olive Oil
- 2 Lemons
- 100 Grams of Unsalted Butter
- 100 ml of White Wine
- 1 Bunch of Dill
- 2 Leeks
- 200 Grams of Mussels
- 2 Fillets of Salmon
Method
- Chop the leeks into 1 inch cylinders and wash in ice water, place in a shallow saucepan and add half the butter, a touch of water and a pinch or sea salt, pop into a preheated oven @ 170C for 20 minutes or until leeks are tender to the touch, take out and set aside
- In another pan add your wine, mussels, half a chopped shallot and a sprig of your dill, pop a lid on and steam for 4 minutes or until all mussels are open, pass through a sieve but remember to keep the cooking stock and return it to the pan, add your fish stock and reduce by 2/3rds and pick the mussels from the shells and set aside.
- In a preheated frying pan add your Salmon skin side down and allow to cook until golden, do not turn it over, pop into your preheated oven for 8 minutes, take out, turnover and set aside to rest
- When your stock has reached a nice broth consistency whisk in the rest of the cold butter and bring up to eating temperature, add your picked mussel meat, and a good hand of roughly chopped dill, pop your butter braised leeks into a bowl and add your broth, popping the salmon on top to finish the dish and finish with a nice drizzle of olive oil to add a bit of richness
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