Autumn Salmon and Potatoes with Cream Sauce

Autumn Salmon and Potatoes with Cream Sauce

This is an easy to make cream stewed dish without butter or flour.

Ingredients: 2 servings

Autumn salmon (fresh)
2 filet (about 250 g)
Shimeji mushrooms
1 packet
4 to 5
Heavy cream
100 ml
100 ml
White wine
1 tablespoon
Olive oil
to taste
Cake flour
to taste
to taste
to taste


1. Slice the potato to about 3 mm widths without peeling the skin and soak in water.
2. 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.
3. Drain off the water well from the potato slices, saute in a frying pan with olive oil, and set aside.
4. Fry the asparagus and shimeji mushrooms with little salt and pepper in the same pan, then remove from the pan.
5. Cut the salmon into bite size and season with some salt and pepper, then coat with flour (remove the bones from the salmon).
6. Pour olive oil in the pan and fry both sides of the salmon in medium heat.
7. Add the white wine and potatoes.
8. Add milk and heavy cream and cook over low heat for about a minute.
9. Add the asparagus and mushrooms and when the sauce thickens a little, add some salt and pepper then it's done.

Story Behind this Recipe

It's a Western-style autumn salmon dish with a spin.