Salmon with Mussels and Cabbage

By kathryns

Ingredients

• 4 salmon fillets of 200 g. (7 oz.)
• 300 g. (10 oz.) blue mussels
• 1 small fennel
• 2 cloves garlic, crushed
• 1 large shallot
• 1 tuft of thyme
• 2 tablespoons capers, finely chopped
• 1/2 teaspoon orange peel, finely grated
• 1 small cabbage, cut in quarters

Details

Servings 4
Preparation time 30mins
Cooking time 60mins

Preparation

Step 1

1 Peel and chop finely the shallot and the fennel. Put the cuttings from the shallot and fennel in a pot with blue mussels, garlic and thyme.

If the mussels are fresh, you don’t need any liquid (if you aren’t quite sure, add a dash of water or white wine). Steam at a high temperature until most of the mussels have opened. Strain the stock through a fine-meshed sieve into a smaller pot.

Pick out the mussels (throw away the ones that didn’t open), and put aside.

2 Put finely chopped shallot and fennel in the pot and boil down until two thirds remain. Add capers, parsley and orange peel, and whisk in the butter.

Take the pot off the hotplate and add the blue mussels. Put aside and keep warm.

3 Steam the cabbage in a small pot with water and a tablespoon of butter. Pour out the water, season to taste with salt, and put aside.

4 Fry the salmon fillets in butter in a warm pan until it is golden and flakes when you put a fork in it.

5 Serve with cabbage and blue mussel butter.