- Two 150g salmon fillets
- Two large field mushrooms (at least 10cm across)
- 1 large head of broccoli
- 150g spinach
- 1 spring onion
- 1 glass of white wine
- 1 clove of garlic
- 1 sprig of rosemary
- A few capers
- 2 anchovy fillets
- 1/2 cup of sour cream
- dash of milk
Mash anchovies, garlic, rosemary and capers in a mortar and pestle to a paste. Stir in sour cream and enough milk to make a good sauce consistency. Set aside to allow flavour to infuse.
Steam the broccoli for 5-6 minutes. Meanwhile, chop the spring onion and saute in a pan with a little oil, salt and pepper. Add the mushrooms to the pan, stalk-side-up, add the wine and cook covered for 2-3 minutes until just tender.
Place the mushrooms on heated plates stalks-up, and assemble the spring onions and broccoli on top of each mushroom. Keep plates warm.
Meanwhile, steam the spinach, and add the salmon fillets to the pan skin-side down to cook for 2-3 minutes, and 1 minute on the other side.
Pile the spinach on the vegetable ensemble, and place the fillet on top of that. Drizzle any liquid from the pan over the food if desired.
Garnish with the sauce prepared earlier and serve.