Salmon with mushroom cream sauce

Name: salmon with mushroom cream sauce
Total time: 20 min
Yield: 4
Ingredients: 400 gram mixed mushroom; 30 gram butter; 4 salmon; 1 glass dry white wine; 125 milliliters whipped cream; 1 tablespoon cornstarch; 1 tablespoon fresh dill; 1 tablespoon fresh parsley; 0.5 lemon

Ingredients

Directions

Preheat the oven to 190 ° C. Cut larger mushrooms into slices. Remove the stalks at the shiitake.
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.
Put the dish with salmon nuts in the oven and let the fish cook in about 20 minutes.
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.
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.
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.
Give pasta or rice with this dish.