50 g butter
1 tbsp olive oil
1 red onion, chopped
1 clove of garlic, crushed, peeled and chopped
100 g mushrooms, sliced
30 g flour
1 bottle red Burgundy
freshly ground black pepper
sea salt
6 x 150 g salmon fillets (skin left on)
1 tbsp olive oil
1 red onion, chopped
1 clove of garlic, crushed, peeled and chopped
100 g mushrooms, sliced
30 g flour
1 bottle red Burgundy
freshly ground black pepper
sea salt
6 x 150 g salmon fillets (skin left on)
method
1. Melt the butter with the olive oil in a big, wide saucepan, add the onion, garlic and mushrooms and saute gently for 10 minutes.
2. Sprinkle in the flour and mix well until it has absorbed the oil and butter, then gradually add the red wine and mix until smooth. Season. Bring to the boil. Add the salmon fillets to the pan and spoon the red wine over them to stain them evenly. Cover, then simmer gently for 8 minutes.
3. Lift out the salmon and keep it warm. Bring the wine back to the boil, mix well, then with a slotted spoon lift out all the mushrooms and serve them with the salmon.
Don't discard the wine - it can be stored in the freezer and re-used.
2. Sprinkle in the flour and mix well until it has absorbed the oil and butter, then gradually add the red wine and mix until smooth. Season. Bring to the boil. Add the salmon fillets to the pan and spoon the red wine over them to stain them evenly. Cover, then simmer gently for 8 minutes.
3. Lift out the salmon and keep it warm. Bring the wine back to the boil, mix well, then with a slotted spoon lift out all the mushrooms and serve them with the salmon.
Don't discard the wine - it can be stored in the freezer and re-used.
serving amount
serves 6
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