Autumn Salmon and Potatoes with Cream Sauce
Autumn Salmon and Potatoes with Cream Sauce

Hey everyone, I hope you are having an incredible day today. Today, we’re going to make a distinctive dish, autumn salmon and potatoes with cream sauce. It is one of my favorites. For mine, I will make it a bit unique. This will be really delicious.

Great recipe for Autumn Salmon and Potatoes with Cream Sauce. It's a Western-style autumn salmon dish with a spin. The sauce gets over-cooked very easily so be careful when cooking down. You can use other white fish or chicken.

Autumn Salmon and Potatoes with Cream Sauce is one of the most well liked of current trending meals in the world. It is appreciated by millions daily. It’s easy, it is fast, it tastes yummy. Autumn Salmon and Potatoes with Cream Sauce is something which I have loved my entire life. They are nice and they look fantastic.

To begin with this particular recipe, we have to first prepare a few ingredients. You can have autumn salmon and potatoes with cream sauce using 11 ingredients and 9 steps. Here is how you can achieve it.

The ingredients needed to make Autumn Salmon and Potatoes with Cream Sauce:
  1. Make ready 2 filet Autumn salmon (fresh)
  2. Take 1 Potatoes
  3. Make ready 1 packet Shimeji mushrooms
  4. Make ready 4 to 5 Asparagus
  5. Take 100 ml Heavy cream
  6. Take 100 ml Milk
  7. Get 1 tbsp White wine
  8. Take 1 Olive oil
  9. Get 1 Cake flour
  10. Prepare 1 Salt
  11. Prepare 1 Pepper

Thin slices of potatoes are layered with onions, parsley, smoked salmon, loads of cheese, and. We provide you only the best Autumn Salmon and Potatoes with Cream Sauce recipe here. We also have wide variety of recipes to try. Autumn Salmon and Potatoes with Cream Sauce.

Steps to make Autumn Salmon and Potatoes with Cream Sauce:
  1. Slice the potato to about 3 mm widths without peeling the skin and soak in water.
  2. Remove the stems of the shimeji mushrooms and shred. Discard the hard bottom stem of the asparagus and slice diagonally as seen in the photo.
  3. Drain off the water well from the potato slices, saute in a frying pan with olive oil, and set aside.
  4. Fry the asparagus and shimeji mushrooms with little salt and pepper in the same pan, then remove from the pan.
  5. Cut the salmon into bite size and season with some salt and pepper, then coat with flour (remove the bones from the salmon).
  6. Pour olive oil in the pan and fry both sides of the salmon in medium heat.
  7. Add the white wine and potatoes.
  8. Add milk and heavy cream and cook over low heat for about a minute.
  9. Add the asparagus and mushrooms and when the sauce thickens a little, add some salt and pepper then it's done.
  10. Ready to serve and ENJOY!

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