Sustainable Scottish salmon from Scottish sea-farms, and filleted in-house.
Coming fresh from the sustainable and antibiotic free farms around Scotland, this salmon is delicious and fresh - and most importantly - 100% Scottish.
Pan-fried salmon fillet with mussels, fennel and saffron
• olive oil and butter, for frying
• 4 x 170g/6oz pieces of thick salmon fillet, skin on
• salt and freshly ground black pepper
For the sauce
• 1.5kg/3lb 5oz live mussels
• 50g/1¾oz unsalted butter
• 3 shallots, finely chopped
• 1 small leek, finely chopped
• ½ bulb fennel, finely sliced
• 200g/7¼oz brown chestnut mushrooms, sliced
• pinch curry powder
• pinch of saffron strands
• 25ml/1fl oz pastis
• 100ml/3½fl oz double cream
• 1 bay leaf
• 50g/1¾oz flatleaf parsley, roughly chopped
• 1 tbsp butter
• additional saffron strands
- Preheat the oven to 200C/400F/Gas 6.
- To make the salmon, in a non-stick frying pan heat the olive oil and butter.
- Season the salmon and place in the hot pan, skin side down. Leave for 3-4 minutes before carefully turning over. Cook for another two minutes.
- Place in the oven and cook for 5-6 minutes or until cooked to your liking.
- To make the sauce, scrub the mussels well, discarding any that are cracked or will not close when tapped.
- Melt the butter in a large saucepan and add the shallots, leeks, fennel and mushrooms. Then add the curry powder, saffron and a splash of pastis. Bring to the boil.
- Add the mussels, the cream and the bay leaf and finally the parsley and the butter. Season to taste.
- Once the mussels open the sauce is ready to serve.
- Serve at once with the pan-fried salmon fillet, sprinkled with the saffron strands.