Name: Salmon with Clams (Salmón con Almejas)
Yield: Serves 4
Cuisine: Spain
Ingredients: 300ml (½ pint) fish stock (make your own by boiling up some fish bits and bones with a bouquet garni —, or resort to a tub of the liquid stock you can now buy for speed); 2 cloves of garlic, crushed; 1 large onion, finely chopped; 675g (1½lb) clams in their shells, well scrubbed; 50g (2oz) seasoned flour; 4 tablespoons olive oil; 3 tablespoons lemon juice; A handful of fresh chopped parsley; 4 × 175-225g (6-8oz) salmon fillets; 1 teaspoon mustard paste; Salt; Freshly ground black pepper; 1 wineglass dry white wine — Albarino works wonderfully

Preparation info

Serves
4

Difficulty
Medium

Appears in

Floyd on Spain

By Keith Floyd

Published 1992

About

Spanish restaurants don’t normally get going for dinner much before nine o’clock, often nearer ten. But on this day in my chum Moncho’s restaurant, Casa Vilas in Santiago, there was unprecedented activity well before. The President of Galicia, Señor Fraga Iribarne, was coming to dinner and I was to cook for him.

The place was throbbing with security men, policemen, journalists, photographers, Press agents, public relations people, Tourist Board officials and film crews, including ou