Tarragon Orange Salmon fillet with Mussels, baby vegetables & new potaatoes
Ingredients
4x180g Salmon fillets (no bones, skin on)
1kg Fresh mussels (bearded & cleaned)
1 Clove garlic
1 Bay leaf
100ml White wine
1 Orange juiced & zested
1 Sprig of fresh tarragon
1pkt Baby carrots
1pkt Baby turnips
1pkt Baby leeks
1 bunch Spring onions
100ml Crème fraiche
500g New potatoes
Method
In a non stick saucepan with a tight fitting lid place the salmon fillets skin side down.
Arrange the bearded & cleaned mussels around.
Add the white wine orange juice & zest, chopped tarragon & season with black pepper.
Steam slowly with the lid on for approx 8 minutes by which time the mussels should have opened.
Remove the mussels & place in a bowl covered with cling film so they do not shrivel up.
Add the topped & tailed cleaned vegetables, cover & cook for a further 6 minutes until the salmon is cooked through & the vegetables still have some bite.
Remove all the ingredients from the pan. Shell the mussels.
Whisk in the crème fraiche, being careful not to boil & add the shelled mussels.
Pour the sauce over the fish & vegetables & serve with perfectly cooked new boiled potatoes.
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