Poached Salmon with Couscous and Mussels

Method

1. Bring water to a boil with aromatic herbs, garlic, and chili. Clean the salmon to remove scales, then immerse it in the hot water. Turn off the heat and let the salmon poach slowly.
2. Clean the mussels and cook them in a small amount of water until they open. Strain and reserve the cooking liquid.
3. Prepare the couscous using the mussel cooking liquid, adding herbs, salt, garlic, and turmeric for flavor.
4. Over low heat, make a sauce by combining cream and mussel meat. Emulsify with butter and adjust seasoning to taste.
5. Strain the poached salmon and serve over the warm couscous. Finish with the mussels, sauce, and sorrel cress for garnish.