Hey everyone, hope you’re having an amazing day today. Today, we’re going to make a special dish, autumnal doria with salmon and mushrooms. One of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.
Autumnal Doria with Salmon and Mushrooms is one of the most well liked of recent trending foods in the world. It’s simple, it is quick, it tastes yummy. It’s enjoyed by millions daily. Autumnal Doria with Salmon and Mushrooms is something which I’ve loved my whole life. They are fine and they look fantastic.
I like doria dishes and I wanted to make some autumnal doria using salmon and mushrooms. This thick béchamel sauce doesn't have the strong milk smell which I dislike. You can make different doria with different ingredients that reflect the seasons. When you make the béchamel sauce, use a balloon whisk, which will produce smooth sauce without.
To begin with this particular recipe, we must first prepare a few components. You can have autumnal doria with salmon and mushrooms using 13 ingredients and 10 steps. Here is how you cook that.
The ingredients needed to make Autumnal Doria with Salmon and Mushrooms:
- Make ready Béchamel (white) sauce
- Prepare 400 ml Milk
- Take 40 grams Butter
- Take 2 tbsp Weak flour (Cake flour)
- Prepare 1 Consomme cube
- Take 1 to tatste Pepper
- Prepare 1 tsp Salt ( or chicken stock powder)
- Take 1 Salmon fillet
- Make ready 1 Mushrooms (shiitake or shimeji mushrooms)
- Take 1/2 Onion
- Get 1 Hot cooked white rice
- Prepare 1 Shredded cheese
- Prepare 1 Cheese powder, panko and/or parsley
Add the onion and sauté until tender. Add the mushrooms and sauté till tender. Then add the steamed rice, break the big chunks of rice and combine well. To assemble the Doria, spread an even layer of rice along the bottom of the buttered casserole dish.
Steps to make Autumnal Doria with Salmon and Mushrooms:
- Pre-heat the oven to 390°F/200°C. Skin the salmon fillet, sprinkle salt lightly on both sides and let it sit while you make the sauce.
- Melt the butter in a sauce pan and add the flour. You don't need to sift. Whisk with a balloon whisk, and after the flour is mixed well, add milk.
- After whisking for a while, the sauce will thicken a little. Continue to whisk, ensuring that the bottom of the pan doesn't get burned. Turn off the heat after the sauce thickens to your liking.
- Pat the salmon dry with a paper towel and cut it into bite-size pieces (removing bones that you find). Slice the onion and cut the mushrooms.
- Heat oil in a pan, fry the onion, then add the mushrooms and continue frying. When the onions are translucent and the mushrooms are cooked through, push the mixture to one side of the pan. Place the salmon in the pan and fry both sides. Do not mix the salmon with the mushrooms and onions.
- Take out the salmon and set it aside. Add the fried onion and mushrooms to the béchamel sauce and mix well.
- Fill oven-safe dishes about halfway with rice, then pour the béchamel sauce over the rice. Place the salmon on top.
- Scatter shredded cheese over the salmon, then sprinkle with cheese powder, panko and parsley as desired.
- Put in the oven which has been pre-heated to 390-445°F/200-230℃ and bake until the cheese is melted and nicely browned.
- I used the salmon skins to make a salad..
- Ready to serve and ENJOY!
Then add the steamed rice, break the big chunks of rice and combine well. To assemble the Doria, spread an even layer of rice along the bottom of the buttered casserole dish. Top with the mushroom and green bean béchamel. Cover with an even layer of shredded cheese. Add flour and nutmeg; cook, stirring, until mixture bubbles and thickens.
So that is going to wrap this up with this exceptional food autumnal doria with salmon and mushrooms recipe. Thanks so much for reading. I am confident that you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
