Fried salmon with mushroom cream sauce

Name: Fried salmon with mushroom cream sauce
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 8 Salmon strands (approx. 800 g); 7-10 Tbsp Salt; 7-10 Tbsp Juice; 250 g Mushrooms; 2-3 TABLESPOONS Oil; 15 g Butter or margarine; 15 g Flour; 1/8 l Vegetable broth (instant); 125 g Whipped cream; 7-10 Tbsp Pepper; 1 pinch Sugar; 1 TEASPOON green pickled pepper; 200 g ribbon noodles; 1/2 bunch Dill; 7-10 Tbsp Lemon wheel, coarse pepper and lemon julienne

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

8 Salmon strands (approx. 800 g)
7-10 Tbsp Salt
7-10 Tbsp Juice
250 g Mushrooms
2-3 TABLESPOONS Oil
15 g Butter or margarine
15 g Flour
1/8 l Vegetable broth (instant)
125 g Whipped cream
7-10 Tbsp Pepper
1 pinch Sugar
1 TEASPOON green pickled pepper
200 g ribbon noodles
1/2 bunch Dill
7-10 Tbsp Lemon wheel, coarse pepper and lemon julienne

Directions

1
Wash the fish thoroughly, dab dry, salt, sprinkle with half of the lemon juice and leave to stand for a while. Clean and wash the mushrooms and cut them in half as desired. Heat the oil in a pan, fry the mushrooms in it while turning, remove from the pan and put aside. Put the pan with the oil aside as well. Melt the fat in a pan, dust with flour, sweat it on and deglaze it with stock, cream and remaining lemon juice, bring to the boil, season with salt, pepper, sugar and green pepper. Add mushrooms to the sauce and keep warm. Cook pasta in boiling salted water for about 10 minutes. In the meantime, reheat the oil in the pan and fry the fish in it on each side over medium heat for about 4 minutes. Wash the dill, dab dry, put some dill aside for garnishing and chop the remaining dill coarsely. Drain the pasta, rinse and sprinkle with chopped dill. Arrange fish, noodles and some sauce on a plate and serve garnished with lemon wheels, coarse pepper, lemon julienne and dill as desired. Serve the rest of the sauce extra
2
Dishes: Wedgwood
3
Glass: Kosta Boda