Hello, I’m Marie. Today, we’re going to prepare autumnal doria with salmon and mushrooms recipe. Never skip today’s recipe. This is a very easy recipe to try and is one of my family food recipes. This time, I’m gonna make it a bit more unique. This will be really delicious. Not to mention, it’s super satisfying.
Autumnal Doria with Salmon and Mushrooms Recipe
Autumnal Doria with Salmon and Mushrooms is one of the most popular of recent trending meals on earth. It’s easy, it’s quick, it tastes yummy. It’s enjoyed by millions daily. Autumnal Doria with Salmon and Mushrooms is something which I have loved my whole life. They are nice and they look fantastic.
To be with this recipe, we must prepare a few components. You can cook autumnal doria with salmon and mushrooms using 13 ingredients and 10 steps. Here is how you can achieve that.
The ingredients needed to make Autumnal Doria with Salmon and Mushrooms:
- Get Béchamel (white) sauce
- Make ready 400 ml Milk
- Prepare 40 grams Butter
- Get 2 tbsp Weak flour (Cake flour)
- Make ready 1 Consomme cube
- Get 1 to tatste Pepper
- Prepare 1 tsp Salt ( or chicken stock powder)
- Take 1 Salmon fillet
- Make ready 1 Mushrooms (shiitake or shimeji mushrooms)
- Take 1/2 Onion
- Prepare 1 Hot cooked white rice
- Take 1 Shredded cheese
- Prepare 1 Cheese powder, panko and/or parsley
Instructions to make Autumnal Doria with Salmon and Mushrooms:
- Pre-heat the oven to 390°F/200°C. Skin the salmon fillet, sprinkle salt lightly on both sides and let it sit while you make the sauce.
- Melt the butter in a sauce pan and add the flour. You don’t need to sift. Whisk with a balloon whisk, and after the flour is mixed well, add milk.
- After whisking for a while, the sauce will thicken a little. Continue to whisk, ensuring that the bottom of the pan doesn’t get burned. Turn off the heat after the sauce thickens to your liking.
- Pat the salmon dry with a paper towel and cut it into bite-size pieces (removing bones that you find). Slice the onion and cut the mushrooms.
- Heat oil in a pan, fry the onion, then add the mushrooms and continue frying. When the onions are translucent and the mushrooms are cooked through, push the mixture to one side of the pan. Place the salmon in the pan and fry both sides. Do not mix the salmon with the mushrooms and onions.
- Take out the salmon and set it aside. Add the fried onion and mushrooms to the béchamel sauce and mix well.
- Fill oven-safe dishes about halfway with rice, then pour the béchamel sauce over the rice. Place the salmon on top.
- Scatter shredded cheese over the salmon, then sprinkle with cheese powder, panko and parsley as desired.
- Put in the oven which has been pre-heated to 390-445°F/200-230℃ and bake until the cheese is melted and nicely browned.
- I used the salmon skins to make a salad..
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