Courtesy of Mark's Bar & Gril
INGREDIENTS (4 servings)
Four 5.3-oz salmon fillets
Sauce
50 g chopped shallots
5 saffron threads
360 ml dry white wine
400 g N.Z. mussels on the half shell
1 freshly squeezed orange
100 g chopped tomatoes
50 ml heavy cream
2 tsp. spicy vinegar
salt & pepper
Spinach
2 cups of fresh spinach leaves
10 g butter
Lobster mashed potatoes
300 g mashed potatoes
200 g lobster tail, shells removed (approximately 1,600 g of lobster)
40 ml lobster butter (heat ground lobster shells together with butter and strain), parsley for garnish.
PREPARATION
Sauce Place shallots, saffron and white wine in a large sauté pan and bring to a simmer over medium heat. Add mussels, cover and steam for 3-4 minutes. Add the orange juice, spicy vinegar, tomatoes and cream, reduce 3 minutes more. Add salt and white pepper to taste. Remove mussels and keep aside covered until assembly. Makes 1 cup
Spinach Wilt the spinach in a medium sauté pan with 10 g of butter. Season with salt and pepper.
Mashed potatoes Place lobster meat in a large saucepan with the lobster butter and heat through. Add mashed potatoes and blend evenly till butter and lobster are incorporated.
Salmon Salt and pepper the salmon and place in a heavy pre-heated sauté pan skin side down and cook for 3 minutes. Place sauté pan directly into a hot oven and continue to cook for another 3 minutes or until still slightly pink in the center. Remove outer skin.
Assembly - Place lobster mashed potatoes in the center of each plate. Place the wilted spinach on top of the potatoes, place salmon on top of spinach and arrange 3 mussels sitting up using the potatoes as a support. Ladle the sauce around the plate. Serve immediately.
