Salmon with mushroom cakes and creamy mustard sauce

Ingredients

4 fillets of salmon
10 portobello mushrooms
300g potatoes
4 big onions
4 garlic gloves
200ml double cream
400ml veg stock
2 tablespoon mixed spices
2 tablespoons of paprika
3 bay leaves
a bunch of chopped parsley
2 tablespoons of dijon mustard
salt and pepper



Cakes
Boil the potatoes till soft.  Mash them up. Let it cool down. Chop 3 onions and roast with olive oil, salt and pepper. Do the same with the mushrooms. At 220C. You are looking for a golden collor on both of them. Blend the roasted onions and mushrooms, add it to the mash potato with half of the chopped parsley and season with salt and pepper. If the mixture is too loose and you can't form the cakes just add bread crumbs.

Sauce
Blend the onion, the garlic and the rest of the chopped parsley.  Put in a sauce pan with olive oil and sautee till cooked. Add the spices. Fry it in a low heating for 5min. Add the veg stock, bring to the boil and leave it simmering for 30min. Then add the cream and the mustard. Simmer for another 15 min or reduce as much as you like.

Salmon
Season the salmon with salt and pepper. Heat up a frying pan till smoke come out of it. Put 2 tablespoons of oil and spread throughout the pan, then put the salmon skin down. After 1/2 minutes, put then in the oven at 250C for 5-8 minutes depending on the size.