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.

INGREDIENTS

  • 60 g butter, plus more
  • 500 g portabellini mushrooms, sliced
  • 20 ml cake flour
  • 500 ml cream
  • 1 cup parmesan cheese (or mature cheddar)
  • salt & pepper, to taste
  • 60 ml olive oil
  • 800 g salmon/trout steaks/fillets, pin-boned
  • 2 small punnet of pak choy, steamed (to serve)

INSTRUCTIONS 

  • 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.

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