Pan-fried salmon with mushroom sauce
A simple, easy yet delicious pan fried salmon recipe from double Michelin star winning chef Paul Heathcote; this seafood recipe is the perfect dish for lunch on a summer's day or as a light mid-week fish supper, with mushroom sauce to add an earthy dimension of flavour.
Ingredients
Mushroom sauce
- 300g of button mushrooms , sliced
- 2 shallots , finely sliced
- 500ml of sweet vermouth
- 350ml of whipping cream
- 175ml of sweet white wine
- 2 tsp parsley , chopped
- 1 tbsp of lemon juice
- 1 tsp butter
- sea salt
Salmon
- 800g of salmon
- 1 tbsp of lemon juice
- sea salt
- oil
Method
1
Start by making the mushroom sauce. Gently fry the shallots and mushrooms in a teaspoon of butter. Add the white wine and Vermouth and boil rapidly until it has evaporated by two thirds
- 2 shallots
- 300g of button mushrooms
- 1 tsp butter
- 175ml of sweet white wine
- 500ml of sweet vermouth
2
Add the cream and bring to the boil, reduce to a simmer until the sauce is creamy and has a consistency to coat the back of a spoon. Season with sea salt and lemon juice, cover with cling film and keep in a warm place
- 350ml of whipping cream
- sea salt
- 1 tbsp of lemon juice
3
For the salmon, remove all the scales from the fish using the back of a spoon or blunt knife. Remove any bones using a pair of tweezers or pliers and then put in a hot pan skin side down, with a little oil, until golden and crisp – it should take approximately 5 minutes
- 800g of salmon
- oil
4
Flip over the salmon for a further 30 seconds and add a squeeze of lemon juice, re-season with sea salt to taste
- 1 tbsp of lemon juice
- sea salt
5
Slice the salmon into 4 pieces, re-heat the mushroom sauce adding the chopped parsley at the end. Serve each of the salmon fillets with a generous ladle of the mushroom sauce and garnish with fresh parsley
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Pan-fried salmon with mushroom sauce
