4 pieces of salmon fillet, about 120g each
2 tbsp olive oil
1 tbsp olive oil
1 onion, peeled and chopped
handful of parsley, chopped
salt and pepper
225ml white wine
1 onion, peeled and diced
1 medium carrot, peeled and diced
1 celery stick, trimmed and diced
100g potatoes, peeled and diced
1 tsp medium curry powder
150ml double cream
1 tbsp chopped chives
Scrub and debeard the mussels. Discard any that are open.
Heat the olive oil in a large, heavy-based pan that has a lid. Add the onion and the parsley, and soften.
Add the mussels, salt and pepper and the white wine. Bring to the boil, put the lid on and shake the mussels about. Then leave the pan on the heat and cook until all the mussels are open, 3–4 minutes. Discard any that remain closed.
Strain the mussels and set aside, reserving the cooking liquor.
To make the sauce, melt the butter in a saucepan over a low heat. Sweat the potato, onion, carrot and celery.
Stir in the curry powder and cook gently for a few minutes.
Add 150ml of the cooking liquor from the mussels, stir in well and cook for another minute.
Dry the salmon skin thoroughly. With a very sharp knife, cut diagonal slashes in the skin and season with salt and pepper.
Heat a non-stick frying pan over a medium heat, then add the vegetable oil. Cook the salmon, skin-side down, until the skin is crisp, 4–5 minutes. Turn over, add some butter and baste the fish for a minute.
Stir the double cream into the curried vegetable mixture, bring back to the boil and cook until softened, about 5 minutes.
Remove the mussels from their shells, add them to the cream mixture and warm them through.
Finish the sauce with the chopped chives and season with salt and pepper and a squeeze of lemon juice.
To serve, place the curried mussels in a large bowl and arrange the salmon fillets on top.