Eating well is the ultimate feel-good (in so many ways) treat! Salmon/Trout Steak with Creamy Mushrooms and Pak Choy https://bit.ly/2UY3nv7 #mushroomsforlunch #easycooking #easyeating #mushroomswitheverything #mushroomrecipes #weekendfood #supernutrition #shortcuts #comfortfoods #travelwithyourtastebuds #flexitariandiet #umami #blendability #relaxedeating #healthyeatinghabits #vegmeal #plantbased #mushroomsnacks #easyentertaining #lifeisgood #immunebooster #nourish #selfcare #eatwell #salmon #trout #creamymushrooms #Easter #healthy
Salmon/Trout Steak with Creamy Mushrooms and Pak Choy
Serves 2
Ingredients
30g butter
250g Portabellini mushrooms, sliced
salt and pepper, to taste
10ml cake flour
250ml cream
½ cup Parmesan cheese (or mature Cheddar)
30ml olive oil
about 400g salmon/trout steaks/fillets, pin-boned
a small punnet of pak choy, steamed (to serve)
Method
1 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.
2 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.