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Morgan Hebert
Salmon with mushroom cream sauce
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Ingredients
Directions
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Preheat the oven to 190 ° C. Cut larger mushrooms into slices. Remove the stalks at the shiitake.
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Place the salmon nuts in the dish and sprinkle with salt and pepper. Place a small knob of butter on each moot. Cover the dish with aluminum foil.
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Put the dish with salmon nuts in the oven and let the fish cook in about 20 minutes.
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In the meantime, heat the remaining butter in a frying pan and fry the mushrooms quickly and lightly brown. Sprinkle the mushrooms with salt and pepper.
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Pour the wine and whipped cream into the mushrooms. Heat through and through. Stir a little bit of water through the cornstarch. Tie the thin sauce through the cornstarch.
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Divide the mushrooms over the plates. Spoon the salmon nuts and the sauce on top. Spoon some sauce around the salmon and sprinkle finely chopped dill. Garnish the dish with a slice of lemon.
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Give pasta or rice with this dish.
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Nutrition
480Calories
Sodium0% DV0g
Fat54% DV35g
Protein58% DV29g
Carbs2% DV7g
Fiber0% DV0g
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