Roast salmon with wild mushrooms and clams

Name: Roast salmon with wild mushrooms and clams
Yield: Serves 4
Ingredients: 600 g fresh clams, soaked for 30 minutes in salted water; salt and freshly ground black pepper; 150 ml white wine; 600 g fresh clams, soaked for 30 minutes in salted water; juice of 1 lemon; 2 tablespoons crème fraîche; 4 x 150 g pieces salmon, skin removed; ½ bunch fresh chives, finely chopped; 1 shallot, finely chopped; 50 ml light olive oil, plus an extra 2 tablespoons; 500 g mixed wild mushrooms; 1 garlic clove, crushed; salt and freshly ground black pepper; a sprig of fresh thyme; 25 g unsalted butter

Preparation info

Serves
4

Difficulty
Easy

Appears in

Simple to Sensational

By Jun Tanaka

Published 2010

About

The natural juice from clams and mussels makes an instant, delicious sauce for all fish. Just be careful how much salt you add - the juice is naturally salty. Salmon should always be served slightly underdone to prevent it from being too dry.

Ingredients

50 ml light olive oil, plus an extra 2 tablespoons
1 shallot, finely chopped
1 garlic clove

Fish course
Pescatarian
Simple
Gluten-free

Method

Heat the 50 ml of olive oil in a pan and add the shallot and garlic. Cook for 2 minutes. Add the wild mushrooms and thyme, season and cook for a further 3 minutes. Add the clams and white wine, cover with a lid and cook for 3-4 minutes or until the clams open (discard any that remain closed). Add the crème fraîche, half the lemon juice and chives and stir. Keep warm.