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Atlantic Salmon on Lobster Mashed Potatoes This recipe is courtesy of Mark's Bar & Grill restaurant in Bucerías Fall-winter/2000 INGREDIENTS (4 servings) Four 5.3-oz salmon fillets Sauce 50 g chopped shallots 5 saffron threads 360 ml dry white wine 400 g N.Z. mussels on the half shell 1 freshly squeezed orange 100 g chopped tomatoes 50 ml heavy cream 2 tsp. spicy vinegar salt & pepper Spinach 2 cups of fresh spinach leaves 10 g butter Lobster mashed potatoes 300 g mashed potatoes 200 g lobster tail, shells removed (approximately 1,600 g of lobster) 40 ml lobster butter (heat ground lobster shells together with butter and strain), parsley for garnish. PREPARATION Sauce Place shallots, saffron and white wine in a large sauté pan and bring to a simmer over medium heat. Add mussels, cover and steam for 3-4 minutes. Add the orange juice, spicy vinegar, tomatoes and cream, reduce 3 minutes more. Add salt and white pepper to taste. Remove mussels and keep aside covered until assembly. Makes 1 cup Spinach Wilt the spinach in a medium sauté pan with 10 g of butter. Season with salt and pepper. Mashed potatoes Place lobster meat in a large saucepan with the lobster butter and heat through. Add mashed potatoes and blend evenly till butter and lobster are incorporated. Salmon Salt and pepper the salmon and place in a heavy pre-heated sauté pan skin side down and cook for 3 minutes. Place sauté pan directly into a hot oven and continue to cook for another 3 minutes or until still slightly pink in the center. Remove outer skin. Assembly - Place lobster mashed potatoes in the center of each plate. Place the wilted spinach on top of the potatoes, place salmon on top of spinach and arrange 3 mussels sitting up using the potatoes as a support. Ladle the sauce around the plate. Serve immediately.

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