Ingredients
- 50g dried cauliflower & shiitake mushrooms
- Water
- 1 garlic clove, crushed
- 1 tsp sesame oil
- 200ml fish stock
- 400g New Zealand King Salmon fillet (skinned), diced
- 12 New Zealand Greenshell™ Mussels
- 0.5 bunch spinach, washed & roughly chopped
- 1 sheet laver (roasted Korean seaweed), cut into strips
- Salt
Recipe also works with:
Method
- Rehydrate the dried mushrooms by soaking in 200ml boiling water for approx 30 minutes or until they are soft.
- Place a medium pot on the heat & lightly sauté the garlic in the sesame oil.
- Add the mushrooms including the water they were soaked in, the fish stock & 2 more cups of water & bring to the boil.
- Finish by adding the salmon & mussels & allowing to simmer for 2-3 minutes, then add the spinach & laver. Season to taste & serve.
Species used in this recipe
King salmon Mãori Name: Hāmana
King salmon are members of the Salmonidae family (trout, salmon). They were introduced to New Zealand early in the twentieth century. Two related, non ...
Greenshell™ mussel Mãori Name: Kutai
Greenshell™ mussels are members of the Mytilidae family (mussels). Blue mussel (Mytilus edulis aoteanus) is a related species in the Mytilidae famil ...