Label Rouge Scottish salmon with carrot and coconut mousseline

(Serves 4):

  • 600 g skinless Label Rouge Scottish salmon fillet
  • 900 g carrots
  • 40 cl coconut milk
  • 10 cl fish stock
  • 80 g butter
  • 30 g mustard seeds
  • 3 cl olive oil
  • 2 dstsps grated coconut
  • Salt, ground pepper

Preparation : 30 min
Cooking time : 40 min

Peel the carrots and cut into pieces.  Put in a pan with 30 cl coconut milk, salt and pepper.  Cover with cold water, bring to the boil and cook for 25 to 30 minutes over a medium heat.  
Meanwhile, dry fry the grated coconut for 2 minutes.  Boil the fish stock and remaining coconut milk for 5 minutes on a high heat.  Add 20 g butter and boil for 3 minutes to bind the sauce.   Whisk with a hand blender and keep warm.  
Drain the carrots and place in a processor bowl with the remaining butter cut into pieces.  Blend to obtain a smooth purée then add the mustard seeds.  Keep warm in a bain-marie.
Cut the salmon into 1cm thick slices.  Fry each side for 2 minutes in olive oil.  
Arrange the purée on plates and lay the salmon slices on top.  Pour over sauce, sprinkle with grated coconut and eat immediately.