Salmon with Mushrooms, Spinach and Broccoli

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  • 600g salmon fillet
  • 200g spinach
  • 80g parmesan
  • 200g white porcini mushrooms
  • 40ml olive oil
  • 400g butter sauce


The sauce for the dish:

  • 25g garlic
  • 20g cognac
  • 130ml of white wine
  • 130gr shallot
  • 7gr thyme
  • 40ml olive oil
  • 400g chicken stock
  • 400ml 33-38% cream


To prepare the sauce, fry the shallots with thyme and garlic in olive oil. Then add the white wine and evaporate it, add the cognac and flambé.

Now add the chicken stock and reduce the mixture until there is approximately half the original amount. Add the cream and reduce until the mixture is thick. Add salt and pepper to taste.

Break the salmon up into portions and fry in a pan with olive oil until soft.

Separately, fry the spinach and porcini mushrooms.

On a baking sheet, place the salmon and pour the sauce on top, and another layer of salmon. On each layer spread the spinach, porcini mushrooms.

Sprinkle with Parmesan cheese and bake in the oven at 220 degrees for 7-8 minutes.

The dish is ready.

Bon Appetit.

Recipe: Uilliam Lamberti


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