Since La Niña is holding on to winter for a few more days, I thought it would be nice to post a recipe with warming foods. And why not heat up with a little curry to soothe the body, lift the spirits, and awaken the palate. Enjoy!
Pan Fried Salmon with Curried Mussels
4 pieces of salmon fillet, about 120g each
2 tbsp vegetable oil
For the mussels:
1 kg mussels
1 tbsp olive oil
1 onion, peeled and chopped
handful of parsley, chopped
salt and pepper
225 ml white wine
For the sauce:
1 onion, peeled and diced
1 medium carrot, peeled and diced
1 celery stick, trimmed and diced
1 tsp medium curry powder
150ml double cream
100g potatoes, peeled and diced
1 tbsp chopped chives
Preheat the oven to 180ºC/350ºF/gas mark 4. 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, 3–5 minutes. Discard any that remain closed.
Strain the mussels and set aside, reserving the cooking liquor. Pour the liquor through a fine sieve into a clean 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 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. Then place the fish in the oven for 3–4 minutes.
Stir the double cream into the curried vegetable mixture, bring back to the boil, add the diced potatoes 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.
Source: Bryn Williams Pan Fried Salmon with Curried Mussels Recipe posted in the Guardian http://www.guardian.co.uk/lifeandstyle/2011/mar/01/fried-salmon-curried-mussels-recipe