500mls White Wine
4 Shallots
2 Heads Of Garlic
15g Thyme
10 Bay Leaves
2 Litres Milk
2kg Mussels
6 Smoked Haddock Fillets
1 Side Of Scottish Salmon

1. Gently poach the Haddock in milk with 1 head of garlic, 5g thyme and 3 bay leaves.
2. Once cooked allow to cool then flake haddock into large pieces removing all skin and bones. Reserve milk for sauce.
3. Remove skin and pin bone the salmon. Place the salmon in a deep tray with 3 sliced shallots, 300mls white wine, 5g thyme and 3 bay leaves.
4. Cover the salmon with tin foil and place in a hot oven for 15 minutes or until just cooked. Allow to cool before the fish is flaked into decent size pieces. Discard the shallots and cooking liquor from the salmon.
5. Steam mussels with the remaining white wine, shallots, thyme and bay.
6. Once the mussels are cooked, reserve stock for sauce, and then refresh mussels in iced water. Remove from the shells

200g Unsalted Butter
200g Plain Flour
200mls Hot Mussel Stock
800mls Smoked Haddock Milk
75mls Double Cream
1 Table Spoon Grain Mustard
1t Spoon Parsley, Tarragon, And Chervil
Lemon Juice
Salt And Pepper

1. Melt butter and add flour, cook flour out for 2 minutes then slowly add hot liquid.
2. Stir continuously until a smooth sauce consistency is achieved.
3. Season.
4. Pass through a fine sieve.
5. Finish with mustard, herbs and seasoning.

Mash potato (Plain Mash passed through a drum sieve then finished with butter and an egg yolk)

Peas

Melted Onions

Eggs cooked for 8 minutes

Parmesan

Breadcrumbs

Egg Yolk

1. Prepare mash potato in the normal way just finish with less milk and butter.

    

2. Cook peas in a little butter then allow draining on kitchen paper then squeezing out excess liquid.

    

3. Sweat onions in butter for a couple of hours or until melted and soft. Once the onions have melted drain off the excess butter.

    

4. Grate parmesan and keep to one side. Also have breadcrumbs kept to one side.