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.