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