Salmon/trout steak with creamy mushrooms and pak choy
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.
- 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
- 400 g salmon/trout steaks/fillets, pin-boned
- 1 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.