Salted salmon with mushrooms
Instructions
Salt the slices of Tenderloin, clean but with skin on the side of the pulp, using coarse salt.
Fry them in 2 tablespoons of hot oil, putting them in unsalted side pan, covered by skin.
Let them cook on a moderate flame, without turn and do not overdo it with the baking time (it will be ready in 8-10 minutes), because within should remain slightly pink.
near the end, spray them with 2 tablespoons of wine and sprinkle them with a big pinch of chopped aromatic.
While the salmon is cooking, cut into segments the chapels of mushrooms and rosolatele over high heat in a pan with 2 tablespoons oil.
Saute the onion in a tablespoon of oil; season the sauce with the rest of the chopped, salt and pepper; Sprinkle with 3 tablespoons of wine and as soon as the sauce is reduced by half, add the cream and let thicken slightly, resulting in a delicate sauce.
Serve the slices of fish together with roasted mushrooms, all washed down with the sauce.
Accompanied by baked potatoes seasoned with the same sauce.
Ingredients and dosing for 4 persons
- 800 g of salmon (slices from 200 g each)
- 12 chapels of mushrooms
- 1 teaspoon of chopped onion
- 1 teaspoon of chopped marjoram, thyme, tarragon
- Pepper
- 50 G = = Cream
- 5 tablespoons of dry white wine
- 5 tablespoons of olive oil
- Coarse salt
- Climbs