Salmon with Blue Mussel Soup and coriander oil

Method

Mussel Soup

1. Clean the muscles

2. On a hot pan, place one table spoon of olive oil

3. Finally chop the shallots, celery, carrot, garlics, ginger and place them in a hot pan together with fennel seeds. Season with salt and pepper and let the ingredients sweat in the pan.

4. Add the mussels to the pan

5. Wait a few seconds and add the chicken stocks and wine

6. Close the lid and shake the pan on the stove only for 5, 6 min and wait for the muscles to open

7. open the lid and add the cream and let the liquid boil for additional 2 to 3 min

8. remove the pan from the stove and sieve the soup to a separate sauce pan, add the knob of butter for additional flavour

9. Take the musses out of the shells and throw away the shells that did not open

Salmon

1. Cut the cod to 2 nice pieces, dry it with paper towel

2. Score the skin in 2 places and season with some salt on the skin and all sides.

3. In a hot nonstick pan, add olive oil. Once the oil is hot slowly lay the fish away from yourself (you do not want the hot oil to splash at you). Decrease the heat to medium, let the fish be there for 7,8 min till the skin is crispy and golden. once the brown colour of the skin is visible on the side, then flip he fish carefully to the other side and let it be on each side for 2 to 3 min.

4. Once the salmon is cooked Juice the melon on top

Coriander Oil

1. Mix the coriander leaves with Rapeseed oil in a blender
2. Place a paper towel in a sieve and let the oil pass that to a large bowl
3. Once the oil is completely filter move it to squeeze bottle, you can keep this in the fridge for a week and use it for other dishes as well

Plating

Place the mussels in the bottom of the plate poor the soup on, place the salmon on top and finish it with coriander oil