Pojarsky De Saumon Mariniere

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 2
• 1 lb fresh salmon
• 1 cup fresh breadcrumb
• 1/4 cup milk
• 4 eggs
• 1 pinch mace
• 1 pinch pepper
• salt
• 1 tablespoon freshly chopped parsley
• 1 whole lemon, cut in half
• 1/4 cup unsalted butter
• 1 tablespoon shallot, minced
• 1 teaspoon garlic, minced
• 1 tablespoon parsley, finely chopped
• 1 teaspoon thyme, finely chopped
• 16 mussels
• 3/4 cup dry wine
• 1 1/4 cups 35% cream

Recipe

• 1 mince the salmon into a puree.
• 2 soak one-half of the breadcrumbs in the milk.
• 3 beat the eggs well.
• 4 add softened bread crumbs and eggs to the salmon and season with mace, pepper and salt.
• 5 mix thoroughly; shape like a salmon cutlet and coat with the remaining breadcrumbs.
• 6 heat the butter in a skillet and fry the salmon until golden.
• 7 arrange on a serving platter and keep warm.
• 8 to make the sauce: melt the butter in a pot large enough to hold mussels.
• 9 add the shallot, garlic, parsley and thyme.
• 10 saute very gently for 4- 5 minutes.
• 11 scrub the mussels thoroughly with a stiff brush under running water and scrape off tufts with a knife.
• 12 add the mussels to the pot, increase the heat slightly and stir for 3 or 4 minutes.
• 13 pour in the wine, cover the pot with a tightly fitting lid and allow to simmer for 10- 12 minutes, or until the mussel shells have opened.
• 14 discard any mussels which do not open.
• 15 remove the mussels from the pot.
• 16 take mussels out of their shells and arrange around the salmon.
• 17 discard shells; divide mussels evenly between dinner plates.
• 18 pour the cream into the pot, bring back to boil and reduce by two thirds.
• 19 to serve: pour the sauce over the salmon, sprinkle with freshly chopped parsley and garnish with lemon wedges.