Salmon with mushrooms recipe

 

  1. Cover the mushrooms with hot water and leave them soak with 30 minutes; then squeeze them.
  2. Heating the oil in the pressure cooker, add minced shallots and sauté them for 20 minutes. Add the mushrooms, stir and fry everything lightly for a moment. Soak it with the wine, increase the fire and leave it evaporate almost completely.
  3. Add salmon slices and let them color in both sides, turning them carefully with a spatula. Sprinkle flour; add the milk, 2 spoonfuls of water and season.
  4. Close the lid and pressurize the pot at high heat. As soon as the valve begins ringing, reduce heat to a minimum and cook for 5 minutes. Then turn heat off, allow steam to escape and open the pot.
  5. Place the salmon and mushrooms in a dish, season them with the sauce, sprinkle the dill and serve immediately. The salmon with mushrooms goes well with cooked potatoes and seasoned zucchini.
  6. Tip: to shorten the mushroom’s soaking time they can be put in the microwave along with the water and leave them for 40 seconds.
-  50 g of dry mushrooms
-  650 g of sliced salmon
-  2 tbsp of flour
-  1 tbsp of dry dill
-  100 ml of milk
-  2 shallots
-  90 ml of dry white wine
-  3 tbsp of extra virgin olive oil

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