Salmon with mushrooms in cream and cheese sauce Recipe

Wash the salmon fillet and cut it into small pieces, about 4X4 cm wide. Pour oil into the pan, arrange the fish pieces and fry for 10 minutes. Before the salmon is fried, start preparing the sauce.

Cut the leeks into thin rings. Peel the champignons and cut them into slices. Transfer the fried salmon from the pan to the plate, add oil to the pan (if necessary) and fry the leeks and champignons for five to seven minutes, after which add the cream.

Add cheese to mushrooms, leeks and cream. If desired, you can add white dry wine and it will turn out even tastier (although be careful, as the acidity of the wine may cause the cream to be cut off). Season with salt and pepper and/or seasoning or seasoning to taste. Simmer sauce over low heat for about 5 minutes.

After that, put the fried salmon pieces in the finished sauce and let them simmer for another five minutes over low heat. At the end of cooking, add crushed garlic and herbs to the dish. Salmon with mushrooms in a cream and cheese sauce is ready.