Filter
Reset
Sort ByRelevance
Morgan Hebert
Salmon with mushroom cream sauce
Share
Tweet
Pin
Whatsapp
Print
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.
-
60 minLunchchicken broth with meat, split pea, celeriac, leeks, broth powder, olive oil, parsnip, celeriac, parsley, smoked chicken fillet,slender snars with parsnip and smoked chicken
-
30 minMain dishoil, root, baking flour, Indian curry paste, tomato cubes, white quick-cooking rice, fish fillet, coriander, full yogurt, cucumber, shallot, coriander, fresh mint, lemon, olive oil,Indian fish curry with spicy cucumber salad
-
35 minMain dishcorn kernels, garlic, Eggs, Gouda cheese, portobello mushrooms, kidney beans, tomatoes, avocados, fresh chives, Dressing,kidney bean salad with filled portobello's
-
50 minMain dishsunflower oil, onion, celery, garlic, laurel leaf, thyme, zucchini, unpolished rice, smoked sausage, flour, tomato cubes, Meat bouillon, fish stock, deep-frozen stir-shrimp, parsley, hot pepper sauce,jambalaya soup
Nutrition
480Calories
Sodium0% DV0g
Fat54% DV35g
Protein58% DV29g
Carbs2% DV7g
Fiber0% DV0g
Loved it