Fried Salmon with Mushroom Sauce
Ingredients
Mushroom sauce
| 2 | shallots, sliced |
| 350 ml | whipping cream |
| 175 ml | white wine |
| 300 g | Shimeji mushrooms, sliced |
| 1 tsp | parsley, chopped |
| 1 tbsp | lemon, squeezed |
| 1 tsp | butter |
| salt |
Grilled salmon
| 800 g | salmon fillet |
| 8 fillets | lemon, squeezed |
| 1 tbsp | salt |
| vegetable oil |
Method
- Heat a pan over a medium heat; add 1 tsp butter and stir in mushrooms and shallot add white wine and let it boil and leave to simmer until the mixture reaches 2/3.
- Add cream in the mixture and let it boil. add parsley; stir constantly until thickened and covered backside of a spoon. Season with salt and lemon. Pour the mixture in a bowl; cover it with plastic wrap. Set aside to cool.
- Wash salmon; debone and dry it. Bring salmon to cook with oil in a pan over a medium heat. Grill the salmon on its skin in the pan until it is crispy and golden or about 5 minutes.
- Turn the salmon to the other side. Grill until well cooked. Season with lemon and salt.
- Cut the salmon into 4 pieces. arrange them in 4 servings. Accompany each serving plate with mushroom sauce. Garnish with parsley or dill.
