Salmon with Samphire Recipe - Great British Chefs

Main
medium
4
1 hour 30 minutes

PT1H30M

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

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Ingredients

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Metric

Imperial

Salmon

1 side of salmon
olive oil
1 knob of butter
salt
pepper

Mussels

600g of mussels
1 carrot, diced
1 shallot, diced
150ml of white wine
1 bay leaf
3g of thyme

Diced tomato

2 tomatoes

Beurre blanc

1 shallot, finely chopped
150ml of dry white wine
2 tbsp of white wine vinegar
1 bay leaf
2g of thyme
3 peppercorns
250g of butter
100ml of cream
salt
pepper

Samphire

800g of samphire
1 butter, chilled and sliced into 8 squares
60ml of lemon juice
salt
pepper

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Fine strainer

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

600g of mussels
1 carrot, diced
1 shallot, diced
150ml of white wine
1 bay leaf
3g of thyme

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

2 tomatoes

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

1 shallot, finely chopped
150ml of dry white wine
2 tbsp of white wine vinegar
1 bay leaf
2g of thyme
3 peppercorns
250g of butter

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

100ml of cream
salt
pepper

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

800g of samphire
salt
pepper
60ml of lemon juice
1 butter, chilled and sliced into 8 squares

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

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