Salmon Steaks in Mushroom and Cream Sauce makes an impressive and quickly prepared dish for a dinner party. Frozen salmon may be substituted for fresh salmon when the latter is not available. Serve with grilled tomatoes and petits pois.
4 oz. plus
1 tablespoon butter
4 salmon steaks, cut
1-inch thick -2 teaspoon salt
2- teaspoon black pepper
2 tablespoons chopped fresh parsley
8 oz. mushrooms, wiped clean and thinly sliced
5 fl. oz. double cream
2 fl. oz. dry white wine
2 tablespoons lemon juice },- teaspoon dried oregano
1 teaspoon paprika
Preheat the grill to moderate. Using the tablespoon of butter, generously grease a flameproof casserole large enough to hold the steaks in one layer.
Rub the steaks all over with the salt and pepper and place them in the prepared casserole. Cut half of the remaining butter into small pieces and dot them over the fish. Sprinkle over the parsley and place the casserole under the grill .
Grill the steaks, basting occasionally, for 8 to 10 minutes on each side or until they are lightly browned and the flesh flakes easily when tested with a fork.
Remove the casserole from the heat and transfer the fish to a warmed serving dish. Keep warm while you prepare the sauce.
In a medium-sized frying-pan, melt the remaining butter over moderate heat. When the foam subsides, add the mush-rooms to the pan and fry them, stirring occasionally, for 3 minutes. Stir in the cream, wine, lemon juice, oregano and paprika and, stirring constantly, cook for a further 2 to 3 minutes or until the mix-ture is hot but not boiling.
Remove the pan from the heat and pour the sauce over the steaks. Serve immediately.