Salmon Baked with Shrimp and Mussels

⏳ Time

35 minutes

🥕 Ingredients

🍽️ Servings

Description

To make a thicker sauce, mix 2 tablespoons of potato flour with milk, pour it into the broth from the salmon, and cook, stirring, for 2–3 minutes. Then add the egg yolks.

Ingredients

Smoked haddock fillet - 2 lbs
Wheat Flour - 1.8 oz
Olive Oil - 6 tablespoons
Onion - 1 head
Dry White Wine - 9 fl oz
Lemon - 1 piece
Butter - 2.3 oz
King Prawns - 8.8 oz
Pasta shells - 17.6 oz
Whole egg - 2 pieces
Milk - 1 tablespoon
Chopped Sage Leaves - 1 tablespoon
Salt - to taste

Step by Step guide

Step 1

Preheat the oven to 356°F. Season the salmon fillet with salt on both sides and coat it in flour, shaking off the excess.

Step 2

In a large baking dish, pour in the oil, add the onion, place the fish, pour in the wine and lemon juice. Toss in the shrimp and add half of the butter in pieces. Cover the dish with foil and bake for 15 minutes.

Step 3

Meanwhile, prepare the mussels: clean the shells with the tip of a knife, remove the 'beards', and rinse the mussels under cold water. Do not use mussels with damaged shells or those that do not close when tapped. Place the remaining mussels in a pot, add 250 ml of water, and season with salt. Cook over high heat, shaking occasionally, for 3–5 minutes.

Step 4

Using a slotted spoon, remove the shells and discard any that did not open. Strain the water from the mussels through a fine sieve into a bowl. Extract the flesh from the shells and place it in the bowl.

Step 5

Carefully transfer the fish to a warmed serving dish using a wide knife, arranging the shrimp around it. Cover the dish with foil and keep warm.

Step 6

Lightly beat the yolks with the milk. Pour the liquid from the fish into a saucepan, place it over low heat, add the mussels with their broth, and warm everything together, stirring.

Step 7

Add a little of this mixture to the yolks to temper them, then pour them into the saucepan. Stir in the parsley, drizzle the sauce over the salmon, and serve immediately.