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Categories:
saffron thread unsalted butter fennel bulb shallot kosher salt mussels white wine fresh chives flat leaf parsley tarragon
Viewed: 35 - Published at: 7 years agoIngredients
- 18 teaspoon crushed saffron thread (about 12 threads)
- 9 tablespoons unsalted butter, divided
- 12 cup minced fennel bulb, fronds reserved
- 1 large shallot, minced
- 24 ounces skinless boneless Norwegian salmon fillets
- kosher salt & freshly ground black pepper, to taste
- 24 mussels
- 1 cup white wine
- 3 tablespoons dry white vermouth
- 1 tablespoon minced fresh chives
- 1 tablespoon minced fresh flat leaf parsley
- 1 tablespoon minced fresh tarragon leaves
Method
- Heat oven to 225.
- Combine saffron and 1 1/2 cups warm water in a small bowl; set aside.
- Grease a 10" straight-sided skillet with 1 tablespoons butter.
- Arrange fennel and shallots in bottom of skillet.
- Season salmon with salt and pepper; arrange in skillet.
- Scatter mussels around filets; pour the reserved saffron liquid and the wine around the salmon.
- Cover and bring to a boil, reduce heat to medium-low, and cook until the mussels open, about 3 minutes.
- Remove pan from heat; set aside, covered, to let steam until salmon is cooked through, about 3 more minutes.
- Using a metal spatula, transfer fish and mussels to a baking sheet, and transfer baking sheet to oven.
- 2.
- Return skillet to high heat; add vermouth and bring to a boil.
- Whisk in remaining butter 1 tablespoons at a time.
- Remove pan from heat and stir in chives, parsley, and tarragon.
- Season broth with salt.
- Divide fish and mussels between 4 bowls and spoon broth over top.
- Garnish fish with reserved fennel fronds.
