Serves 4:

• 4 salmon fillets of 200 gr.

• Vegetable broth of:

  • a twig of thyme

  • 1 bay leaf

  • 1 onion,

  • 1 garlic clove

  • A twig of celery

  • Some stalks of parsley

  • 2 bottles of Oerbeer

  • Pepper and salt

  • Water.

• Garnish:

  • 1/2kg  julienne carrots

  • julienne 2 stalks of parsley,

  • 1 kg fresh mussels prepared in water with a good dash of Oerbeer

  • 1/4l cream.

Preparation

1. Cook the portions salmon filet for about 10 minutes in the vegetable broth.

2. Take the fillets out of the vegetable broth and keep them hot on a saucer.

3. Meanwhile prepare the mussels to garnish the dish,and take them out of their shells.

4. Boil down the mussels’ liquid to half its volume

5. Cut the vegetables julienne and stew them until tender.

6. Make some white roux with 1 spoon of butter and 1 spoon of flour.

7. Moisten with the boiled down fish broth;

8. Cook it while stirring well until it’s thick enough

9. Season to taste with pepper and salt.

10. Finally add the cream, the vegetable julienne and the mussels.

11. Arrange the salmon filets in the middle of a plate and sauce the creamy Oerbeer sauce around them.

12. Put a circle of duchesse potatoes and sprinkle the dish with chopped parsley.

13. You can replace the duchesse potatoes by boiled potatoes

Serve with an Oerbeer.