This is a recipe from the Southern Atlantic Coast of France.
I bought frozen mussels and salmon this morning and let it thaw on the counter. The other ingredients were pretty basic and a part in more or less every household: potatoes, onion, garlic and cream.
It is a dish that was traditonally made by fishing families along the Atlanic coast. It is quick to prepare when you have frozen portioned fish and shelled frozen mussels. Going the fresh way it will take a lot longer to clean and cook the mussels, get them out of their shell and cutting the fish up and taking the filets off.
I only had to peel potatoes, onion and garlic and needed to cut the salmon filets in bite size chunks.
Recipe for 2:
250 g defrosted salmon filets
150 g mussels shelled
1 onion, 2 cloves of garlic
1 bouquet garni
1 tbsp butter, 1 tbsp oil
1 tsp Veg stock paste + water
50 ml creme fraiche
1 tsp cornstarch + 2 tbsp water
Salt and pepper
Chopped chives
Melt butter in oil and toss in onion and garlic. After 1 min follow with the potato chunks and bouquet garni.
Give that 3 min. Now add enough water that it stands 1 inch above the veggies and add the veg stock paste. Bring to a boil, cover and reduce the heat and cook for 10 min.
Check if the potatoes are done, add the salmon and heat it 3 min, then in with the mussels and the creme fraiche. When the fond is too thin, make a slurry and add the starch. Cook 2 more min and finish with chives. Serve hot.