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Golden Wrapped Salmon with Mussels
Number of Servings: 4 Rate this Recipe: |
Ingredients
- 20 fresh blue cultured mussels
- 1 lb salmon fillet, cut in 4 portions
- 2 tsp lemon thyme
- 2 tsp freshly ground pepper
- 2 tsp fresh chives, minced
- 1⁄2 tsp sea salt
- 6 slice sheets, phyllo pastry
- 3 oz unsalted butter melted
- 1 cup fish veloute (fish-based white sauce)
- 1⁄4 cup white wine
- 1⁄4 cup heavy cream (whipping cream)
- 1⁄2 tsp spanish saffron threads
- 1⁄4 cup diced tomatoes
- 1⁄3 cup dry white wine
- dash sea salt and freshly ground pepper
- mussel cooking liquid
Instructions
1. Rise fresh blue cultured mussels in tap water.
2. Sprinkle the thyme, chives, lemon juice, salt and pepper over the steelhead.
3. Lay out 3 of the phyllo sheets and brush liberally with the melted butter; cut the sheets in half and enclose one salmon portion in each half, brushing the top of the package with butter. Repeat with the other 3 sheets of phyllo and the other 2 salmon portions.
4. Place the wrapped salmon on a cookie sheet and set aside while you prepare the sauce and mussels. When you are ready to cook the phyllo-wrapped salmon, preheat the over to 350 degrees F and bake for 15 minutes until the pastry is golden brown.
5. For the sauce, steep the saffron in the white wine for 15 minutes
6. Place the veloute in a heavy-bottomed sauce pan over low heat, add the cream, the saffron-steeped wine, and simmer for 15 minutes.
7. While the sauce is simmering, place the mussels in a large sauce pan with white wine, cover and cook over high heat until the mussels open. Discard any shells that do not open.
8. Add the mussel cooking liquid and tomatoes to the sauce and season to taste.
9. To serve, spread 1/3 cup of sauce on a warm dinner plate.
10. Place the phyllo-wrapped steelhead in the centre of the plate and place the mussels in the shells around each package of steelhead.
11. Garnish with a sprinkle of fresh chives and serve immediately.
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