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Steamed scottish salmon with seafood and saffron fondue

11 September 2006

Ingredients

(serves one)

50g unsalted butter
5 shallots finely chopped
50g cup mushrooms
Fresh tarragon
200g fresh mussels
100ml white wine
4 strands saffron
50ml chicken stock
50ml double cream
Salt and black pepper
50g fresh salmon
2 large live scallops
2 large fresh prawns
1 lemon juiced
1 plum tomato

Method

Heat a small pan; add butter shallots mushrooms and tarragon. Stir and add the mussels white wine saffron and chicken stock. Cook the mussels.

When cooked strain mussels and clean them.

Reduce the mussel stock for the sauce and add the cream and seasoning. Keep warm.

Line a cup with the fresh salmon and season. Quickly pan-fry the cleaned scallops and peeled prawns. Deglaze with a little fresh lemon juice; keep warm.

Blanch the tomato and peel cut into brunoise.

Fill the salmon-lined cup with prawns scallops and mussels. Add the tomato concassé and a few tarragon leaves. Fold the salmon over the top. Steam for 5-7 minutes.

Reheat the sauce check for consistency and seasoning.

Arrange the salmon caviar and some fresh mussels on a pre-heated plate. When fish is cooked turn out on to the middle of plate. Spoon over the sauce and serve.

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Jacobs Media Group is honoured to be the recipient of the 2020 Queen's Award for Enterprise.

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