Roast salmon, with dill and mustard sauce, garlicky beans and a kind of pilau - for Moulin Rouge!

Many Saturday's we have movie night, and I try to theme dinner with the movie.  This week it was Moulin Rouge! so I took a French take on dinner.  It's not restaurant quality presentation, but though I say it myself I was very, very tasty.

Double peeling the broad beans is tedious, but the resulting beans are worth it, as you don't have to chew the rubbery green coatings.






Broad beans
Green beans
Tomatoes
Garlic
Olive oil

Salmon fillets
Olive oil

Butter
Shallot
Dill
Dijon mustard
Juice of half a lemon
Flour
Natural yogurt

Olive oil
Shallot
Rice
Stock

1.  Prep the broad beans by podding and peeling grey layer.  Chop green beans and finely chop tomatoes.  Sautee gently in olive oil, with A LOT of crushed garlic.  Add a little water/stock and simmer, with a lid on for about 30 minutes.
2.  Drizzle salmon fillets with olive oil, cover with foil and roast for about 20 minutes.
3.  Melt a good bit of butter, and add very finely chopped shallot.
4.  Start the pilau, sautee finely chopped shallot in olive oil.  Add rice, turn in the oil until every grain is coated with a film of oil, then fry a little longer until the rice starts to cook slightly.  Now add flavourful stock, stir in, turn the heat right down and put the lid on.  Should be ready in 15 minutes.  Turn the heat off and let it just sit there and keep warm in the steam.
5.  Finish the sauce by adding dill, a teaspoon of dijon mustard and a spoonful of flour.  Whisk in lemon juice.  It might look a bit split but just keeping whisking.  Just before you are ready to serve stir in natural yoghurt, keep it on a very low heat.
6.  Serve, scoff ... it was delicious.