Salmon with a lemon and dried fairy ring mushrooms sauce
l'Essentiel
Easy - 20 Min
- Dish type : Fairy ring mushrooms
- Difficulty : Easy
- Preparation time : 20 min
- Cooking time : 30 min
- Recipe family : Impress your guests
- Cost : €8.05
Shopping List
Ingredients | Quantity | Price |
---|---|---|
Mousserons de Printemps séchés - Gamme classique | €8.05 |
Ingredients (4 servings)
For the fish:
- 4 salmon steaks
- 2 tablespoons olive oil
- 1 lemon (45 ml)
- Salt/pepper
For the lemon sauce with fairy ring mushrooms:
- 30 g Borde dried fairy ring mushrooms
- 1 garlic clove
- 1 shalott
- 4 tablespoons olive oil
- 50 g butter
- 1 lemon (45 ml)
- 100 ml vegetable stock
- 200 ml single cream
- Salt/pepper
- Parsley (for dressing)
Preparation
- Preheat your oven to 180°C.
- Rehydrate the dried fairy ring mushrooms in a bowl of lukewarm water for at least 15 minutes. Drain them, then plunge them into boiling water for 1 minute. Drain again and set aside.
- Cut out 4 sheets of greaseproof paper. Place a salmon steak in the centre of each sheet and fold the ends of the sheets to form papillotes (leaving an opening in the middle).
- Drizzle with olive oil, lemon juice and season with salt and pepper.
- Bake your papillotes in the oven for 15-20 minutes.
- Finely chop the shallot and garlic clove.
- Heat the olive oil and half the butter (25g) in a frying pan. Add the shallot and sauté.
- Add the garlic and the rehydrated fairy ring mushrooms. Cook for around 5-10 minutes until all the water has evaporated.
- Pour in the vegetable stock and reduce.
- Add the lemon juice and cream and stir. Leave to reduce for a few more minutes.
- Add salt and pepper to taste.
- Finish with the remaining 25 g of butter and mix well.
- Arrange on plates with a salmon papillote topped with the fairy ring mushrooms sauce.
- You can sprinkle some parsley over the salmon and accompany this dish with a pan of seasonal vegetables and rice for a complete meal.
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