|Vegetable oil||15 Milliliter (1 Tablespoon)|
|Butter||30 Milliliter (2 Tablespoons)|
|Salmon steaks||4 (3/4 in (2 cm) thick)|
|Shallot||1 , chopped|
|Mushrooms||1⁄2 Pound, sliced (250 Grams)|
|Pernod||45 Milliliter (3 Tablespoons)|
|Heavy cream||125 Milliliter (1/2 Cup)|
|Chopped parsley||15 Milliliter (1 Tablespoon)|
Preheat oven to 150°F (70°C).
Heat oil and butter in large frying pan.
When melted, add fish and season well; cover and cook 4 minutes over medium heat.
Turn fish over; continue cooking 4 to 5 minutes covered.
Remove fish from pan and keep hot in over.
Add shallot and mushrooms to frying pan; season well.
Cover and cook 3 to 4 minutes.
Pour in Pernod and bring to boil; continue cooking 2 minutes over high heat.
Correct seasoning and mix in cream and parsley.
Cook sauce 2 minutes over medium heat.