Cooking & Entertaining > Seafood > Seafood Casseroles

Salmon with Cream, Mushrooms and Leek

Ingredients:

salmon (reserve around 150 grams per person - so for a family of four it makes ~600 grams)
mushrooms (preferably fresh)
small leek
salt and lemon pepper
sprinkles of lemon
2,5 dl cream (suitable for use in oven)
2 tablespoons all purpose flour, 1 teaspoon salt, black pepper

Method:

1. Cut the leek to small round pieces. Put it together with the mushrooms on skillet, use medium heat and watch that they won\'t burn. The leek should just get softer and the mushrooms should get some colour.

[NOTE. If you use fresh mushrooms prepare them first in the skillet, let the liquid evaporate before you add leek.]

2. If you bought the salmon as whole, fillet it yourself. Place the fillet in an oven pan.

3. Season it with salt and lemon pepper. Sprinkle some lemon (lemon juice) on it.

4. Mix 1 teaspoon of salt, a little bit of pepper and 2 tablespoons of all purpose flour with the cream.

5. Put the mushrooms and leak on the fillet.


6. Pour the cream on the salmon fillet. (the cream should cover the fillet so that it won\'t burn. So do make sure that your dish is right size for the fish and not a lot bigger)

7. Place the oven pan in the pre-heated oven (180 celsius degrees).

8. The salmon will be ready in 45 minutes.

9. Prepare some smashed potatoes, french fries or just potatoes to go with the fish, according to your preference.

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About the Author

Submitted by Maryam Hadi for Mother's Day Recipe Contest held in May 2004