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Organic salmon on mussel pasta


  • 1 small organic salmon steak

  • 150g mussels

  • 60g fresh pasta shells

  • 1 large tomato

  • 60g artichoke hearts

  • 1 tbsp tarragon

  • Olive oil

  • White wine vinegar

  • Mustard


  • 1.

    Pan-fry the salmon.

  • 2.

    Cook the mussels in boiling water for a couple of minutes – until they have just opened.

  • 3.

    Cook the pasta until al dente.

  • 4.

    Take the mussels out of the stock and reduce.

  • 5.

    Dice the tomato flesh and artichokes and heat in oil with no colour.

  • 6.

    Take off the heat, add the mustard, oil and vinegar, warm through and season. Mix in the reduced stock and add the chopped tarragon at the last minute.

  • 7.

    Mix the sauce with the mussels and pasta and put in a bowl. Lay the salmon on top and eat immediately.

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