Ingredients

Ingredients For the Café de Paris butter

• 35ml/1fl oz tomato ketchup

• 25g/1oz English mustard

• 25g/1oz capers

• 2 shallots, finely chopped

• handful parsley, finely chopped

• 1 tbsp snipped chives

• ½ tsp chopped marjoram

• ½ tsp thyme leaves

• 6 tarragon leaves, finely chopped

• ½ tsp chopped rosemary

• 1 clove garlic, finely chopped

• 6 anchovy fillets, finely chopped

• 1 tbsp brandy

• 1 tbsp Madeira

• ½ tsp Worcestershire sauce

• 1 tbsp paprika

• ½ tsp curry powder

• ½ tsp cayenne

• 1 lemon, zest and juice

• 1 orange, zest only

• 1 tsp salt

• 450g/1lb butter, at room temperature, cut into small cubes

For the salmon

• 150ml/5fl oz dry white wine

• 2 shallots, finely chopped

• 1 clove garlic, finely chopped

• ½ tsp soft thyme leaves

• 350g/12oz each small mussels and cockles or small clams

• 1 tsp olive oil

• 4 wild salmon fillets, each about 175g/6oz, skinned

• salt and freshly ground black pepper

• 25g/1oz unsalted butter

• 1 tbsp reduced tomato passata or thinned tomato purée

• 115g/4oz cooked brown shrimps, peeled

• 2 large diver-caught scallops, diced

• 8 Ratte or Pink Fir Apple potatoes, steamed until tender and peeled, to serve

Description

Recipe Uses 35ml/1fl Oz Tomato Ketchup, 25g/1oz English Mustard, 25g/1oz Capers, 2 Shallots, Finely Chopped, Handful Parsley, Finely Chopped, 1 Tbsp...

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