Salmon Rolls with Creamy Mushroom Sauce
Directions
- 1Remove the skin from 1 kilo of salmon fillet.
- 2Remove the skin from 1 kilo of salmon fillet.
- 3Remove the skin from 1 kilo of salmon fillet.
- 4Add 200 grams of unsalted butter and parsley to taste to a bowl and mix with a fork.
- 5Add 200 grams of unsalted butter and parsley to taste to a bowl and mix with a fork.
- 6Add 200 grams of unsalted butter and parsley to taste to a bowl and mix with a fork.
- 7Spread the butter mixture over the salmon fillet and place it on a piece of plastic wrap.
- 8Spread the butter mixture over the salmon fillet and place it on a piece of plastic wrap.
- 9Spread the butter mixture over the salmon fillet and place it on a piece of plastic wrap.
- 10Put the salmon in the fridge and let it chill for one hour.
- 11Put the salmon in the fridge and let it chill for one hour.
- 12Put the salmon in the fridge and let it chill for one hour.
- 13Cut the salmon into four equal pieces.
- 14Cut the salmon into four equal pieces.
- 15Cut the salmon into four equal pieces.
- 16In a large skillet over medium to low heat, add one tablespoon of butter.
- 17In a large skillet over medium to low heat, add one tablespoon of butter.
- 18In a large skillet over medium to low heat, add one tablespoon of butter.
- 19Add the prepared salmon and fry until golden brown on both sides.
- 20Add the prepared salmon and fry until golden brown on both sides.
- 21Add the prepared salmon and fry until golden brown on both sides.
- 22Add one medium onion cut into strips, three crushed garlic cloves, one red pepper cut into strips, and 100 grams of mushrooms cut into smaller pieces to the skillet.
- 23Add one medium onion cut into strips, three crushed garlic cloves, one red pepper cut into strips, and 100 grams of mushrooms cut into smaller pieces to the skillet.
- 24Add one medium onion cut into strips, three crushed garlic cloves, one red pepper cut into strips, and 100 grams of mushrooms cut into smaller pieces to the skillet.
- 25Sauté for another two minutes.
- 26Sauté for another two minutes.
- 27Sauté for another two minutes.
- 28Add 50 grams of spinach leaves.
- 29Add 50 grams of spinach leaves.
- 30Add 50 grams of spinach leaves.
- 31Add 100 milliliters of water and 200 grams of heavy cream.
- 32Add 100 milliliters of water and 200 grams of heavy cream.
- 33Add 100 milliliters of water and 200 grams of heavy cream.
- 34Season with one teaspoon of salt and a pinch of black pepper.
- 35Season with one teaspoon of salt and a pinch of black pepper.
- 36Season with one teaspoon of salt and a pinch of black pepper.
- 37Add the salmon rolls and four slices of lemon to the skillet.
- 38Add the salmon rolls and four slices of lemon to the skillet.
- 39Add the salmon rolls and four slices of lemon to the skillet.
- 40Cover the skillet and let everything cook for another ten minutes.
- 41Cover the skillet and let everything cook for another ten minutes.
- 42Cover the skillet and let everything cook for another ten minutes.
Ingredients
- 1 kilo salmon fillet
- 1 kilo salmon fillet
- 1 kilo salmon fillet
- 200 grams unsalted butter
- 200 grams unsalted butter
- 200 grams unsalted butter
- 1 parsley
- 1 parsley
- 1 parsley
- 1 tablespoon butter
- 1 tablespoon butter
- 1 tablespoon butter
- 1 onion
- 1 onion
- 1 onion
- 3 garlic cloves
- 3 garlic cloves
- 3 garlic cloves
- 1 red pepper
- 1 red pepper
- 1 red pepper
- 100 grams mushrooms
- 100 grams mushrooms
- 100 grams mushrooms
- 50 grams spinach leaves
- 50 grams spinach leaves
- 50 grams spinach leaves
- 100 ml water
- 100 ml water
- 100 ml water
- 200 grams heavy cream
- 200 grams heavy cream
- 200 grams heavy cream
- 1 teaspoon salt
- 1 teaspoon salt
- 1 teaspoon salt
- 1 pinch black pepper
- 1 pinch black pepper
- 1 pinch black pepper
- 4 slices lemon
- 4 slices lemon
- 4 slices lemon
Equipment
knifebowlforkplastic wrapskilletspatula