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


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.


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

What Are The Areas Of Your ife You WantTransformed Today?

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Transformed Today?

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