Pan Fried Salmon & Mushroom Fricassee

Prep time: 25 mins | Serves: 2

Ingredients

For the Salmon

• 2 salmon fillets (around 150g each, skin on)

• 10g olive oil

• 4g sea salt

• 2g freshly ground black pepper

• 10g unsalted butter

For the Mushroom Fricassée

• 250g mixed mushrooms (chestnut, oyster, or girolles), sliced

• 20g unsalted butter

• 10g olive oil

• 20g shallot, finely diced

• 10g garlic, chopped

• 50g white wine

• 100g double cream

• 50g vegetable or chicken stock

• 10g parsley, chopped

• 5g lemon juice

• 4g sea salt

• 2g freshly ground black pepper

Method:

1. Heat a non-stick pan over medium heat. Season the salmon with salt and pepper, then add olive oil to the pan.

2. Place the salmon fillets skin-side down and cook for 4–5 minutes until the skin is crisp and golden. Flip and cook for a further 2–3 minutes, adding butter to baste. Remove and rest.

3. For the fricassée, heat butter and olive oil in a separate pan. Add shallot and garlic, cooking gently until soft and fragrant.

4. Add the mushrooms and sauté for 5–6 minutes until golden and slightly caramelised.

5. Pour in the white wine, reduce by half, then add the stock and cream. Simmer for 2–3 minutes until silky and thickened.

6. Finish with lemon juice, parsley, salt and pepper.

7. Spoon the warm mushroom fricassée onto plates and top with the pan-fried salmon.

Storage:

Best enjoyed fresh! If needed, store the salmon and fricassée separately in airtight containers in the fridge for up to 2 days. Reheat gently in a pan — avoid overcooking the salmon.