Total Pageviews

Saturday, 1 April 2017

Salmon and Mussels Blanquette : LCHF


Can you believe it's April the 1st - I'm not too sure where January, February and March went - they whizzed by! Of course April 1st also means it's 'All Fools Day'. This day is celebrated every year by playing practical jokes and spreading hoaxes. Although popular since the 19th century, the day is not a public holiday in any country. In the UK, the joking usually ceases at midday, because a person playing a joke after midday is the 'April fool' themselves.

But, as we welcome in the first weekend of this fourth month of 2017, I thought why not share this delicious LCHF dish. The ingredients include salmon, mussels, butter, double cream, wine and almonds. Six of mine and Eddie's favourite ingredients...

So please have a look at this recipe suggestion, it takes about fifteen minutes to prepare and thirty five minutes to cook.

Ingredients:
Serves Four
4 large salmon fillets
16 mussels, fresh, prepared
500ml fish stock
200ml water
200ml dry white wine
200ml double cream
25g butter
2 tbsp olive oil
40g sliced almonds
4 sprigs flat leaf parsley for garnish

Method:
1. In a pan, heat the water over a moderate heat and add the white wine and bring to a simmer. Add the mussels and simmer for three minutes until cooked.

2. Mussels are cooked when the shell opens. Discard any where the shells remain closed. Remove the mussels from the pan and set aside and retain the cooking liquid. Return the pan over a moderate heat, add the fish stock to the cooking liquid and then reduce by half to concentrate the flavours.

3. Meanwhile cut the salmon fillets into large pieces and sauté in a frying pan in the olive oil. When browned remove from the pan and drain on kitchen roll. Add the cream to the stock and reduce further and then add the butter to finish.

4. Add the salmon and the mussels and simmer for eight minutes on a low heat until the salmon is cooked through. Turn into four bowls and garnish with the sliced almonds fresh black pepper and a sprig of flat leaf parsley.

Each Serving:
Carbohydrate 3.3g Protein 38.6g Fibre 0g Fat 61.0g

Recipe idea from here

A variety of recipe ideas are found within this blog, and not all may be suitable for you. If you may have any food allergies, or underlying health issues these must always be taken into account. If you are a diabetic and not sure how certain foods may affect your blood sugars, test is best, i.e. use your meter.

All the best Jan

12 comments:

Jo said...

April already, another year which is whizzing by. I love mussels but not salmon.

Valerie-Jael said...

Sounds great, my mouth is watering just thinking about it! Have a good month, hugs, Valerie

Tom said...

...looks mighty good.

eileeninmd said...

Happy April! The salmon and mussels look delicious. Happy Saturday, enjoy your weekend!

Sara - My Woodland Garden said...

Mmm, looks delicious!
Wishing you all a happy weekend and a sunny April! xx

Debbie said...

i am not a salmon eater but this sure sounds good!!!

Christine said...

wonderful, I had salmon today too!

William Kendall said...

Sounds good for those who like seafood.

Blue Grumpster said...

Looks wonderful. I bet it tastes great, too.

Blue

Linda said...

It looks delicious, Jan! :)

Amy at Ms. Toody Goo Shoes said...

The year is flying by! If only the weather would catch up, because it still feels like January. The salmon and mussels sound yummy - I love all of those ingredients, too.

Magic Love Crow said...

Can't have the mussels, but I can have the salmon! Yummy!