Regal Salmon with Salt Cod Puree, Mussels and Sorrel

The latest of the recipes on Inside Cuisine is kindly provided by another of our extraordinarily talented Sydney chefs, Colin Fassnidge of the Four in Hand, Dining Room.When asked for a suggestion for the colder weather Colin shared this Regal Salmon recipe. The combination with salt cod puree sounds divine. I can’t wait to have a go in my own kitchen, or for that matter to pop along to the Sydney dining room at the Four in Hand for another of Colin’s delicious dinners.

Regal Salmon with Salt Cod Puree, Mussels and Sorrel

Mussels

• 1x Onion
• 1x Carrot
• 1x Fennel
• 150ml of White Wine
• 1kg of Mussels
• Thyme

Roughly chop Onion, Carrot, Fennel, and Thyme. Sweat down the chopped ingredients in a large pan. Place all the mussels in the pan, add wine, stir and then place the lid on the saucepan. Leave lid on for a couple of minutes til Mussels open. Strain ingredients and then refrigerate. Keep the Stock.

Salt Cod Puree

• Cod (4oogms)
• 1x Onion
• 1x Potato (Thinly Sliced)
• 1x Fennel
• 1 clove of Garlic
• 100gms Sour Cream
• 100mls of Milk
• Rosemary (Sprig)
• Thyme (Sprig)
• Lemon Zest (Tsp)
• Mussel Stock

The night before prepare Cod by heavily salting it. Add Lemon Zest, thyme and crushed garlic – Refrigerate over night.

Put chopped Garlic, Onion, Sliced Potato, Rosemary, Fennel and Thyme into a pan and sweat down over medium heat. Add Mussel and allow deglazing. Once bubbling reduce to a low heat and ad fish. Let simmer until fish is cooked.

Put puree into a blender and blend with Sour Cream. You can add some milk to achieve a desired consistency, season with Salt and Pepper.

Garnish

• 12 baby Leeks
• 1/2 Bunch of Sorrel
• 1/4 Bunch of Parsley
• Cooked Mussels

Blanch and refresh the Leeks, then Char Grill. Remove stem from Sorrel. Pick the leaves from the Parsley. Warm Mussels in some stock. Arrange the garnish around the fish and plate.

Doesn’t that salt cod puree sound like a delicious dream? The addition of the mussel stock will give it some extra depths and just pull the flavours of the dish together. Have you cooked salt cod at home?

The Four in Hand
Dining Room
105 Sutherland Street Paddington NSW 2021 Australia
+61 2 9362 1999