Salmon Steaks with Sweetcorn and Mushrooms

Salmon Steaks with Sweetcorn and Mushrooms may be served with croquette potatoes and a green salad for an appetizing lunch.

4 salmon steaks, cut

1-inch thick

1 teaspoon salt

½ teaspoon black pepper

2 teaspoon cayenne pepper

½ teaspoon dried basil

2 oz. butter

8 oz. small button mushrooms, wiped clean and halved

10 oz. canned sweetcorn, drained

10 fl. oz. single cream

1 teaspoon prepared French mustard

2 teaspoons cornflour dissolved in

1 tablespoon milk

Rub the salmon steaks all over with the salt, pepper, cayenne and basil and set them aside.

In a frying-pan large enough to hold the steaks in one layer, melt the butter over moderate heat. When the foam sub-sides, add the salmon steaks and fry them for 8 to 10 minutes on each side or until they are lightly browned and the flesh flakes easily when tested with a fork.

Using a spatula or fish slice, remove the steaks from the pan and transfer them to a warmed serving dish. Set aside and keep warm.

Add the mushrooms to the pan and fry them, stirring frequently, for 3 minutes. Add the sweetcorn and stir in the cream, mustard and dissolved cornflour . Cook the sauce, stirring constantly, for 4 minutes or until it is hot and has thickened slightly.

Remove the pan from the heat. Pour the sauce over the fish and serve im-mediately.

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