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.
- 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)
- 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.