Dominic Chapman's salmon with samphire recipe produces an intoxicating collection of colours and flavours. A rich beurre blanc, juicy mussels and salty samphire serve to complement the fresh, mild flavour of the fish
To prepare the mussels, place a large pan over a medium heat. Once hot, add the mussels and the remaining ingredients. Place a lid on the pan immediately and steam until the mussels open, then allow to cool. Remove the meat from the shells
For the diced tomatoes, blanch the tomatoes in boiling water for 10 seconds, then refresh in iced water and remove the skins. Cut into an even 0.5cm dice and reserve until required
To prepare the beurre blanc, place the shallot, wine, vinegar and aromatics in a small saucepan, bring to the boil and reduce down by three quarters. Meanwhile, cut the butter into chunks
Once the liquid has reduced, add the cream and reduce again by half. Slowly whisk in the butter a piece at a time, then pass through a sieve and season to taste. Keep warm
Pick the samphire and remove any woody ends. Blanch for 1 minute and set aside. Meanwhile, in a small pan over low heat, gently simmer the lemon juice, salt and pepper. Piece by piece, whisk in the chilled butter until incorporated. Add a dash of water to loosen, if necessary
Add the samphire to the butter and lemon juice emulsion and place over a low heat for 5 minutes. Remove from the heat and set aside until ready to serve
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Add a dash of olive oil to a pan over a medium-high heat. Once the oil is hot, pan-fry the salmon, skin-side down, for 3 minutes. Turn the salmon over and add a knob of butter to the pan. Spoon the bubbling butter over the salmon to glaze
