Le Fishy Dishy

Ingredients:

1 Salmon Steak (skin on)
2 Shallots
4 cloves Garlic
½ bulb Baby Fennel
1 Parsnip
2 Field Mushrooms (large)
Dill
4 Large Potatoes
250mls Cream
400mL White Wine
Salt & Pepper
12 Asparagus Spears
8 fresh Mussels
Olive Oil
50g Butter
Turmeric

Method:

Le Mash Potatoes:

Peel and quarter potatoes.
Peel parsnip, quarter, remove core and chop into smaller pieces.
Peel two cloves of garlic.
Place all the ingredients into a pot of boiling water and cook till soft.
Drain ingredients and begin to mash.
Add a couple of shakes of turmeric and work through the mash for a great golden colour.
Begin to add butter and add a little at time until mash is fluffy and creamy in appearance.

Le Sauce:

Finely chop shallots and two cloves of garlic.
Finely chop two tablespoons of the baby fennel.
In a saucepan bring to heat a splash of olive oil with a dob of butter.
Fry the shallots, garlic and fennel so they take on a opaque glossy shine.
Add a good splash of wine. Wine should cover bottom of saucepan.
Bring to boil then reduce to a medium heat. Add mussels and cover for five minutes.
Remove lid, reduce to a simmer for five minutes.
Place mussels to one side and begin to add cream, a little at the time. Sauce should thicken a little and don’t over do the cream.
Place mussels back in sauce and add some fresh chopped dill and a little pepper.
Reduce sauce to a low temperature.

Le Fishy:

Into a frypan add a splash of olive oil and a dob of butter. Bring to a medium high heat. When butter sizzling, add in the asparagus spears.
Salt the salmon skin and place skin down in the frypan.
Cook for about a minute to one and half minutes, depending on thickness of salmon. Then turn over and cook for another thirty seconds to a minute. If salmon thick enough, seal the ends for about ten seconds each if desired.
While cooking the salmon, take the large field mushrooms and cook open face down only. Remember to role the asparagus for even cooking during this procedure.
Remove pan from heat and plate up.

Le Plating Up:

Into the middle of a plate serve a portion of mash potato and pat down a little. The field mushroom is placed on top of the mash, open face upturned.
The mash should be a little less in width then the mushroom.
Into the middle of the mushroom place the salmon serve.
Radiating around the right side of the plate, place four mussels in their half shell only.
Fanning from the mash stack out on the left side of the plate, place six asparagus spears.
Now spoon the sauce over the salmon, so it fills up the field mushroom like a fountain. Drizzle a little sauce over the asparagus and the mussels.
Finally sprinkle a little fresh dill around the edge of the plate and place a little sprig of dill on top of the salmon.