Salmon à la Nage

Name: Salmon à la Nage
Total time: PT0D0H0M
Yield: serves 4
Ingredients: 6 stalks asparagus (about 3 oz.); 9 tbsp. unsalted butter; 1 large shallot, finely chopped; 4 (6-oz.) skinless boneless salmon filets; Kosher salt and freshly ground black pepper, to taste; 24 mussels, scrubbed and debearded; 1 1 ⁄ 2 cups white wine; 1 ⁄ 2 cup fresh or frozen peas; 1 tbsp. finely chopped fresh tarragon; 1 tbsp. finely chopped fresh chives; 1 tbsp. finely chopped flat-leaf parsley; 1 ⁄ 2 tbsp. finely chopped fresh dill

Serves
serves 4

ANDRÉ BARANOWSKI

Elegant and surprisingly easy to prepare, the salmon in this dish is immersed in a buttery, wine-and-mussel-infused broth. (Nage is the French word for swim.)

Ingredients

6 stalks asparagus (about 3 oz.)
9 tbsp. unsalted butter
1 large shallot, finely chopped
4 (6-oz.) skinless boneless salmon filets
Kosher salt and freshly ground black pepper, to taste
24 mussels, scrubbed and debearded
1 ¹⁄₂ cups white wine
¹⁄₂ cup fresh or frozen peas
1 tbsp. finely chopped fresh tarragon
1 tbsp. finely chopped fresh chives
1 tbsp. finely chopped flat-leaf parsley
¹⁄₂ tbsp. finely chopped fresh dill

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Instructions

Step 1

Heat oven to 225°. Snap off and discard ends from asparagus. Thinly slice stalks on the bias; leave tips intact. Set aside. Grease a 10" straight-sided skillet with 1 tbsp. butter. Sprinkle skillet with shallots. Season filets with salt and pepper; arrange in skillet. Scatter mussels around filets; pour in wine with 1 1⁄2 cups water. Boil, and reduce heat to medium-low; simmer, covered, until mussels open, 2-3 minutes. Remove from heat; set aside, covered, to let steam, until fish is just cooked through, 3-4 minutes. Using a spatula, transfer fish to a baking sheet; transfer mussels with a slotted spoon to sheet, leaving broth in skillet. Keep fish and mussels warm in oven.

Step 2

Place skillet over high heat; bring broth to a boil. Whisk in remaining butter, 1 tbsp. at a time, until smooth. Add asparagus and peas; cook until tender, 2-3 minutes. Remove from heat; stir in tarragon, chives, parsley, and dill. Season with salt and pepper. Divide fish and mussels among 4 bowls; divide broth between them.

Heat oven to 225°. Snap off and discard ends from asparagus. Thinly slice stalks on the bias; leave tips intact. Set aside. Grease a 10" straight-sided skillet with 1 tbsp. butter. Sprinkle skillet with shallots. Season filets with salt and pepper; arrange in skillet. Scatter mussels around filets; pour in wine with 1 1⁄2 cups water. Boil, and reduce heat to medium-low; simmer, covered, until mussels open, 2-3 minutes. Remove from heat; set aside, covered, to let steam, until fish is just cooked through, 3-4 minutes. Using a spatula, transfer fish to a baking sheet; transfer mussels with a slotted spoon to sheet, leaving broth in skillet. Keep fish and mussels warm in oven.
Place skillet over high heat; bring broth to a boil. Whisk in remaining butter, 1 tbsp. at a time, until smooth. Add asparagus and peas; cook until tender, 2-3 minutes. Remove from heat; stir in tarragon, chives, parsley, and dill. Season with salt and pepper. Divide fish and mussels among 4 bowls; divide broth between them.