Salmon with samphire and mussels
by Dominic Chapman
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Ingredients
Fish & Shellfish
1 side of salmon
600g of mussels
Oils & Vinegars
olive oil
2 tbsp of white wine vinegar
Dairy
252 knobs of butter
100ml of cream
Store Cupboard
salt
pepper
Fruit & Vegetables
1 carrot, diced
2 shallots, diced
2 tomatoes
60ml of lemon juice
Beverages
150ml of white wine
150ml of dry white wine
Salad & Fresh Herbs
2 bay leaves
5g of thyme
800g of samphire
Spices & Dried Herbs
3 peppercorns