Salmon in Oatmeal with mustard sauce
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Make a béchamel sauce by simmering onion, bay leaf, mace, peppercorns, cloves and bruised parsley stalks in milk. Leave to cool for about 20 minutes.
Coat a skinned and deboned salmon fillet with mustard and then with oatmeal. Set aside.
Make a roux and thicken the béchamel after removing the solids. Add mustard to the sauce.
Boil some waxy potatoes and some green ("Kenyan" or "Masai") beans. (10-15 minutes)
Slice two courgettes and fry in butter. (10 minutes)
Fry the salmon in a little butter, turning once. (5-10 minutes)
Serve as illustrated.
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