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Sauteed Salmon With Creamed Mushrooms

creative.chef's picture
  Butter 2 Tablespoon
  Flour 3⁄4 Cup (12 tbs)
  Water 1⁄3 Cup (5.33 tbs)
  Light cream 2⁄3 Cup (10.67 tbs)
  Dry sherry 2 Tablespoon
  Mushrooms 1⁄2 Pound, cut in quarters (Sautéed In Butter)
  Salmon steaks 3 Pound
  Oil 1⁄2 Cup (8 tbs)
  Lemon 1
  Lettuce leaves 3
  Salt To Taste
  Pepper To Taste

1 Melt the butter in a pan, add 4 tablespoons flour and cook the roux for 1 minute. Take the pan off the heat and blend in the reserved liquid from the mushrooms, the water and the cream. Cook the sauce for 5 minutes without boiling, add salt and pepper and the sherry and simmer for a further 10 minutes. Add the mushrooms and heat for 3 minutes more.
2 Season the rest of the flour and dust the salmon steaks with the flour.
3 Heat the oil in a pan, add the steaks and saute for 4-5 minutes on each side until golden-brown. Place the steaks on a serving dish and spoon a little of the sauce on each one. Garnish with the lemon, cut into an attractive shape, and the lettuce leaves. Sauteed Salmon with Creamed Mushrooms.

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