Prep 10 mins
Cook 20 mins
From Saveur. I found this recipe when looking up Scandinavian recipes.
- 1⁄8 teaspoon crushed saffron thread (about 12 threads)
- 9 tablespoons unsalted butter, divided
- 1⁄2 cup minced fennel bulb, fronds reserved
- 1 large shallot, minced
- 24 ounces skinless boneless Norwegian salmon fillets
- kosher salt & freshly ground black pepper, to taste
- 24 mussels
- 1 cup white wine
- 3 tablespoons dry white vermouth
- 1 tablespoon minced fresh chives
- 1 tablespoon minced fresh flat leaf parsley
- 1 tablespoon minced fresh tarragon leaves
- Heat oven to 225. Combine saffron and 1½ cups warm water in a small bowl; set aside. Grease a 10" straight-sided skillet with 1 tablespoons butter. Arrange fennel and shallots in bottom of skillet. Season salmon with salt and pepper; arrange in skillet. Scatter mussels around filets; pour the reserved saffron liquid and the wine around the salmon. Cover and bring to a boil, reduce heat to medium-low, and cook until the mussels open, about 3 minutes. Remove pan from heat; set aside, covered, to let steam until salmon is cooked through, about 3 more minutes. Using a metal spatula, transfer fish and mussels to a baking sheet, and transfer baking sheet to oven.
- 2. Return skillet to high heat; add vermouth and bring to a boil. Whisk in remaining butter 1 tablespoons at a time. Remove pan from heat and stir in chives, parsley, and tarragon. Season broth with salt. Divide fish and mussels between 4 bowls and spoon broth over top. Garnish fish with reserved fennel fronds.