Pan-fried fish, steamed greens and a hearty creamy mushroom sauce – such a classic favourite and very easy to prepare. Choose the freshest sustainable fish you can find.
Ingredients: (serves 2)
30 g butter, plus more
250 g portabellini mushrooms, sliced
10 ml cake flour
250 ml cream
1/2 cup parmesan cheese (or mature cheddar)
salt & pepper, to taste
30 ml olive oil
about 400 g salmon/trout steaks/fillets, pin-boned
a small punnet of pak choy, steamed (to serve)
- For the creamy mushrooms: add the butter to a medium pot and fry the mushrooms over high heat, stirring often, until lightly brown. Season with salt & pepper and add the flour. Stir for about 30 seconds, then add the cream. Bring to a boil, then cook for 2-3 minutes until thickened, stirring often. Add the cheese and stir to melt. Remove from the heat. Taste and adjust seasoning if necessary. Set aside, covered, while you prepare the fish.
- For the fish: Using a non-stick pan, heat the oil. Add the fish skin-side down and fry for about 3-4 minutes until the skin is crisp and golden. Turn the fish over, then fry for just a minute or until just cooked in the middle. Remove from the pan, and serve at once with steamed pak choy and a generous dollop of creamy mushroom sauce.
The post Salmon/Trout Steak With Creamy Mushrooms And Pak Choy appeared first on iAfrica.com.