480g salmon fillet
2 tbsp olive oil
 

2 eggs
20 g black olives, stoned
15 g flaked almonds, roasted
100 g fresh green beans
150 g dried beans (white, black or pinto - mix to taste)
60 g dried tomatoes, finely chopped
2 sprigs each of parsley and lovage
200 g cream
100 ml vegetable stock
1 tbsp butter