Roast sides of salmon with chicory and Dieppoise sauce

Serves 8-10

Preparation time 15 minutes

Cooking time 45-55 minutes

Ingredients

4 heads chicory from Elsey & Bent

3 tablespoons olive oil from The Olive Oil Co.

2 lemons, zest and juice

Sea salt and ground pepper

1 salmon, about 2.5kg, filleted and one side skinned from Furness Fish & Game

25g butter from Beillevaire

4 shallots, peeled and finely chopped

400ml white wine from Borough Wines

150m double cream

150g prawns in their shells, preferably raw from Shellseekers Fish & Game

300g mussels, cleaned and de-bearded

Preparation Method

Preheat the oven to 200°C. Separate the chicory into individual leaves and blanch until just wilted.

Stir together the olive oil, lemon zest and juice of one lemon. Season well, too. Brush over both sides of the salmon.

Place the salmon side with the skin onto a non-stick baking tray – or one lined with parchment – skin side down.

Lay on the chicory to cover the salmon. Place the second salmon side on top matching the thick side of the salmon fillet (ie the edge that is the top of the fish) to the thin side (ie the gut side), and with the skinned side facing upwards. Cover the tray with foil.

Bake for 25-30 minutes, remove the foil then roast for 15-20 minutes until the salmon becomes slightly golden.

Meanwhile, heat the butter in a large sauté pan or deep frying pan.

Add the shallots and cook for around ten minutes over a low heat until they are soft.

Pour the wine in to the pan and reduce by two thirds. Pour in the cream and the remaining lemon juice, season and simmer briskly for five minutes to thicken the sauce.

Add the prawns and mussels then cover and cook for a little less than five minutes until the mussels have opened.

Lift the salmon on to a large serving platter and pour over the sauce, heaping the shellfish on top.

Scatter with chopped parsley and serve with winter green vegetables.