Autumn Salmon and Potatoes with Cream Sauce
Autumn Salmon and Potatoes with Cream Sauce. 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. Cheesy Potato Gratin with Smoked Salmon and Paprika Cream Sauce. Thin slices of potatoes are layered with onions, parsley, smoked salmon, loads of cheese, and a rich paprika cream sauce, topped with panko bread crumbs and baked into crispy, creamy, cheesy, awesomeness. To cook Autumn Salmon and Potatoes with Cream Sauce you need 11 ingredients and 9 steps quickly.
The ingredients needed to make Autumn Salmon and Potatoes with Cream Sauce:
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2 of filet Autumn salmon (fresh)
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1 of Potatoes
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1 of packet Shimeji mushrooms
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4 of to 5 Asparagus
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100 ml of Heavy cream
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100 ml of Milk
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1 tbsp of White wine
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1 of Olive oil
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1 of Cake flour
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1 of Salt
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1 of Pepper
Steps to make Autumn Salmon and Potatoes with Cream Sauce:
- Slice the potato to about 3 mm widths without peeling the skin and soak in water.
- 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.
- Drain off the water well from the potato slices, saute in a frying pan with olive oil, and set aside.
- Fry the asparagus and shimeji mushrooms with little salt and pepper in the same pan, then remove from the pan.
- Cut the salmon into bite size and season with some salt and pepper, then coat with flour (remove the bones from the salmon).
- Pour olive oil in the pan and fry both sides of the salmon in medium heat.
- Add the white wine and potatoes.
- Add milk and heavy cream and cook over low heat for about a minute.
- Add the asparagus and mushrooms and when the sauce thickens a little, add some salt and pepper then it's done.
Layer the potato in the prepared dish. Top with smoked salmon, sour cream and. Remove the dish from the oven and gently place the salmon on top of the potatoes. I hesitated at first with the Italian seasoning since there is honey but I followed the recipe with blind faith. For the Salmon: I like the butter, honey and dijon; but would opt for pepper, salt, and parsley and add a little lemon juice.
