I cooked this meal last friday, as it’s happening quite often now I was home alone...and thats when I do the most of my cooking. Lots of people don’t actually enjoy to cook for them selfs...but I love it...If its a cooking disaster nobody knows anything ;- ) .... and anyway it’s always nice to enjoy a good meal!!! I got this recipe from the OLIVE magazine (april issue), as soon I saw it I knew I wanted to try it, and I was right because it’s a very nice meal, not very light but tasty!!!

INGREDIENTS:

4 salmon fillets, about 120 gr. each

oil

For the mussels:

olive oil

parsley, 1 handful chopped

1 onion chopped

1 kg of mussels

225 ml of white wine

For the sauce:

50 gr. of butter

1 onion, peeled and diced

1 medium carrot, peeled and diced

1 celery stick, trimmed and diced

1 tsp medium curry powder

150 ml double cream ( I used reduce fat cream)

100 gr. potatoes, peeled and diced

1tbsp chives, chopped

1 lemon

Heat 1 tbsp olive oil in a large pan with a lid. Cook the onion and parsley until soft. Add the mussels, some salt and pepper and the withe wine.

Bring to the boil, put the lid on and shake the mussels a few times,cook until all mussels are open. Strain the mussels and set aside, reserving the cooking liquor. Pour the liquor through a fine sieve into a jug to remove any grit.

To make the sauce, melt the butter in a saucepan over a low heat. Sweat the onion, carrot and celery until soft. Stir in the curry powder and cook gently for a few minutes. Add 150 ml of the cooking liquor from the mussels, stir in well and cook for another minute.

Add the double cream and bring it to the boil, add the diced potatoes and cook until softened it will take about 5 minutes. It the sauce has thickened out too much, led down with a splash of water until light and creamy. Remove the mussels from the shells, add them to the sauce and warm them through. Finish the sauce with the chopped chives and season with salt and pepper and a squeeze of lemon juice.

While preparing the sauce heat the oven at 180º. Dry the salmon skin thoroughly and with a very sharp knife, cut diagonally slashes in the skin and season well.

Heat a non-stick frying pan over a medium heat, then add 2 tbsp vegetable oil. Cook the salmon, skin-side down, until the skin is crisp (4/5 minutes). Then turn over and and put the fish in the oven for 3-4 minutes.