Cooking time: 40 minutes

Baked Salmon With Mushroom Sauce

Baked Salmon With Mushroom Sauce

Serves: 4

Ingredients:

  • 4 salmon fillets, skin on
  • Olive oil
  • Half bunch of fresh parsley
  • Dash of lemon juice
  • 800g grey oyster mushrooms
  • 200ml white wine
  • 1tbsp corn starch
  • 2-3 sage leaves
  • Salt and pepper
  • 15g butter
  • 1 egg yolk

Method:

  1. Preheat oven to 200° C (Gas Mark 6). Heat the olive oil in a large non-stick pan and cook the salmon for 2 minutes on the skin side and 4 minutes on the meat side.
  2. Place each salmon fillet on a square of aluminium foil. Season with a sprinkle of parsley and a dash of lemon juice. Close the foil packets and bake the salmon for 15 minutes.
  3. Meanwhile, cut the mushrooms into strips. Simmer over low heat in the white wine for 10 minutes. Season with salt and pepper to taste. Then, drain the mushrooms, reserving the liquid for later.
  4. To make the sauce, blend the cooking liquid with a few mushrooms until consistency is uniform. Combine the corn starch with 1 tablespoon cold water to make a paste.
  5. Add it to the sauce, along with the sage leaves, and simmer over low heat in a medium pot until thick. At the end, add the egg yolk and butter, then remove the sage leaves.
  6. Sauté the mushrooms to make them crispy in a little olive oil for 10 minutes over medium heat. Add a sprinkle of parsley at the very end.
  7. Place the mushrooms on each plate, lay the salmon fillet on top, pour the sauce over the top and garnish with a little parsley.

Recipe courtesy of the new Go Grow Mushroom range from Prêt à Pousser.

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