Pan-fried salmon with mushroom sauce

servings4
45 minutes

Ingredients

Mushroom sauce

  • 300g of button mushrooms, sliced
  • 2 shallots, finely sliced
  • 500ml of sweet vermouth
  • 350ml of whipping cream
  • 175ml of sweet white wine
  • 2 tsp parsley, chopped
  • 1 tbsp of lemon juice
  • 1 tsp butter
  • sea salt

Salmon

  • 800g of salmon
  • 1 tbsp of lemon juice
  • sea salt
  • oil

Method

1
Start by making the mushroom sauce. Gently fry the shallots and mushrooms in a teaspoon of butter. Add the white wine and Vermouth and boil rapidly until it has evaporated by two thirds
  • 2 shallots
  • 300g of button mushrooms
  • 1 tsp butter
  • 175ml of sweet white wine
  • 500ml of sweet vermouth
2
Add the cream and bring to the boil, reduce to a simmer until the sauce is creamy and has a consistency to coat the back of a spoon. Season with sea salt and lemon juice, cover with cling film and keep in a warm place
  • 350ml of whipping cream
  • sea salt
  • 1 tbsp of lemon juice
3
For the salmon, remove all the scales from the fish using the back of a spoon or blunt knife. Remove any bones using a pair of tweezers or pliers and then put in a hot pan skin side down, with a little oil, until golden and crisp – it should take approximately 5 minutes
  • 800g of salmon
  • oil
4
Flip over the salmon for a further 30 seconds and add a squeeze of lemon juice, re-season with sea salt to taste
  • 1 tbsp of lemon juice
  • sea salt
5
Slice the salmon into 4 pieces, re-heat the mushroom sauce adding the chopped parsley at the end. Serve each of the salmon fillets with a generous ladle of the mushroom sauce and garnish with fresh parsley