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.