150g organic butter , diced

300g mushrooms , sliced

4 large leaves of Swiss chard

4 wild salmon fillets , skinned

fish stock fresh, cube or concentrate made up to 300ml

a small piece of fresh horseradish , grated or a spoonful from a decent jar

Preparation

Heat a couple of cubes of butter in a pan and cook the mushrooms until golden and caramelised, then cool.

Cut the Swiss chard leaves from the stalk and central veins.

Shred the stalks and simmer for 2 minutes.

Lay a leaf down and put a salmon fillet on top.

Put some cooled mushrooms on top of the fillet and wrap tightly so it forms a neat parcel.

Repeat to make 4 parcels.

Steam the salmon parcels in a steamer set over a pan of simmering water for 6 minutes.

Meanwhile, bring the fish stock to a simmer in a pan, add the butter, then use a hand-blender or whisk to emulsify and thicken it.

Season.

Add the horseradish and the Swiss chard stalks and heat through. Serve with the salmon.

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