4 salmon fillets

½ coffee cup dry white wine

3 small butter cubes

300 gr boiled beans

½ coffee cup olive oil

1 chopped onion

1 chopped carrot

2 chopped celery sticks

8 cherry tomatoes

1 soup spoon chopped dill

Salt- pepper

For the sauce:

250 ml fresh cream

250 ml fish stock

½ white dry wine

4 tea spoons red curry paste

Method:

Soak the beans in cold water a day ahead.

Change the water with clean one and put them on fire until cook.

When they are ready, cooked and soft, cool them and put them in drainer

Season the salmon fillets and put them in non stick roosted pan. Drizzled with wine, add the butter and cook them in pre headed oven for 15 minuets on 200c.

Same time sauté the vegetables in sauté pan with olive oil, add the cooked beans and mixed well. Season last minute.

In sauce pan put all the ingredients and on medium fire leave the sauce to set.

Serve the hot fillets on topped of beans and pour the sauce on top.