Cider Poached Salmon with Mussels and Aioli

This delicious Tasmanian seafood dish, especially created to accompany the award winning Brady’s Lookout Tasmanian Wild Cuvée Cider, is inspired by the cooking of northern Spain. I tried to capture the flavours of Asturias where cider is not only enjoyed in the glass but in their cuisine. Here I poach salmon and mussels in their Wild Cuvée Cider which adds a delicate fruity citrus flavour to the sauce. Serve as a starter or main dish. Simply accompany this dish with Aioli (garlic mayonnaise), fresh baguette and a glass of their vintage Wild Cuvée Cider. Delicioso!

METHOD

• Salt the fish fillets. Set aside on a plate.
• Place the shallot, thyme, peppercorns, parsley, bay, chilli, lemon slices and cider in a large high sided frypan on medium-high heat. Bring to the boil.
• Turn down the heat to medium. Lay the fish fillets in the frypan.
• Add the mussels around the fish. Cover and cook on low-medium heat for 10-15 minutes or until the mussels have opened and the fish is cooked.
• To serve, gently place the fish in shallow bowls. Set the mussels alongside the fish. If the poaching sauce is too liquid reduce it a little over medium heat. Then spoon the sauce over and around the fish and mussels with the shallots, herbs, spices and lemon.
• Place a generous dollop of Aioli on top of the fish. Garnish with sweet paprika and finely chopped parsley.
• Serve with fresh crunchy baguette.
• In keeping with the theme why not toss together a cider vinegar dressed salad with shaved Manchego cheese and celebrate with a glass of award winning Brady’s Lookout Tasmanian Wild Cuvée Cider!

Please note at time of photography the deliciously plump Tasmanian Spring Bay Mussels were unavailable.