Salmon with a lemon and fairy ring mushrooms sauce

• Easy - 20 Min

INGREDIENTS (4 SERVINGS)

For the fish :

• 4 salmon steaks
• 2 tablespoons olive oil
• 1 lemon (45 ml)
• Salt/pepper

For the lemon sauce with fairy ring mushrooms :

• 30 g Borde dried fairy ring mushrooms
• 1 garlic clove
• 1 shalott
• 4 tablespoons olive oil
• 50 g butter
• 1 lemon (45 ml)
• 100 ml vegetable stock
• 200 ml single cream
• Salt/pepper
• Parsley (for dressing)

PREPARATION

1. Preheat your oven to 180°C.
2. Rehydrate the dried fairy ring mushrooms in a bowl of lukewarm water for at least 15 minutes. Drain them, then plunge them into boiling water for 1 minute. Drain again and set aside.
3. Cut out 4 sheets of greaseproof paper. Place a salmon steak in the centre of each sheet and fold the ends of the sheets to form papillotes (leaving an opening in the middle).
4. Drizzle with olive oil, lemon juice and season with salt and pepper.
5. Bake your papillotes in the oven for 15-20 minutes.
6. Finely chop the shallot and garlic clove.
7. Heat the olive oil and half the butter (25g) in a frying pan. Add the shallot and sauté.
8. Add the garlic and the rehydrated fairy ring mushrooms. Cook for around 5-10 minutes until all the water has evaporated.
9. Pour in the vegetable stock and reduce.
10. Add the lemon juice and cream and stir. Leave to reduce for a few more minutes.
11. Add salt and pepper to taste.
12. Finish with the remaining 25 g of butter and mix well.
13. Arrange on plates with a salmon papillote topped with the fairy ring mushrooms sauce.
14. You can sprinkle some parsley over the salmon and accompany this dish with a pan of seasonal vegetables and rice for a complete meal.