{"id":68354,"date":"2014-10-05T20:14:58","date_gmt":"2014-10-05T20:14:58","guid":{"rendered":"https:\/\/henrik.www.ivinio.com\/?p=68354"},"modified":"2020-07-09T16:17:51","modified_gmt":"2020-07-09T16:17:51","slug":"salmon-in-creamy-sauce-over-mashed-cauliflower-and-crunchy-trumpet-mushrooms","status":"publish","type":"post","link":"https:\/\/www.ivinio.com\/en\/salmon-in-creamy-sauce-over-mashed-cauliflower-and-crunchy-trumpet-mushrooms\/","title":{"rendered":"Salmon in creamy sauce over mashed cauliflower and crunchy trumpet mushrooms"},"content":{"rendered":"<h1 style=\"text-align: center;\"><strong>Salmon in creamy sauce over mashed cauliflower and crunchy trumpet mushrooms<\/strong><\/h1>\n<p>This dish isn&#39;t very complicated, but it&#39;s delicious and has an impressive look&nbsp;when you&nbsp;receive guests!<\/p>\n<p><em><strong>For&nbsp;4 persons<\/strong><\/em><\/p>\n<p><em><strong>Ingredients:<\/strong><\/em><\/p>\n<p>600 gr&nbsp;of salmon filet<\/p>\n<p>200 gr fresh trumpets mushrooms or 50 gr dried (you can also take chanterelles)<\/p>\n<p><em><strong>For the mashed cauliflower :<\/strong><\/em><\/p>\n<p>250 gr of cauliflower<\/p>\n<p>1 dl of water with 1\/3 vegetable bouillon cube<\/p>\n<p>1 dl of cream<\/p>\n<p>salt &amp; pepper<\/p>\n<p><em><strong>For the sauce :<\/strong><\/em><\/p>\n<p>1 chopped oignon<\/p>\n<p>1 finely chopped carrott<\/p>\n<p>5 dl of water with fond or with 1 fish bouillon cube<\/p>\n<p>2 dl of dry white wine<\/p>\n<p>2 dl of cream<\/p>\n<p>1\/2 coffee spoon of Ma&iuml;zena<\/p>\n<p>salt&amp;pepper<\/p>\n<p><strong><em>Recipe:<\/em><\/strong><\/p>\n<p>Cut bouquets of cauliflower and add them to the broth. Then add the cream and let cook for 10 minutes. Mix everything and set aside.<\/p>\n<p>For the sauce,&nbsp;fry the chopped onion and carrot in&nbsp;some butter for 3 minutes. Add 5 ml of water with the bouillon cube, bay leaf and the pepper. Simmer for 10 minutes. Strain the mixture through a sieve. Add the white wine and simmer until the mixture has reduced to&nbsp;2.5 dl.&nbsp;Then add the cream and cook for 3 minutes. To thicken the sauce, mix a coffee spoon of cornflour in some cold water and then add the mixture&nbsp;to the sauce. Taste the sauce and adjust the seasoning with salt and pepper.&nbsp;Fry the&nbsp;mushrooms (if dried, you need to rehydrate them&nbsp;in warm water for 20 minutes) in a pan with&nbsp;some butter. Take the salmon and cut it into 4 pieces. Add&nbsp;salt and pepper on both sides and put&nbsp;the pieces&nbsp;into a hot anti adhesive&nbsp;stove. Roast the surface, flip your salmon pieces. For a perfect cooking they should be golden on the outside and pink inside!<\/p>\n<p><em><strong>Presentation: <\/strong><\/em><\/p>\n<p>Place the cauliflower puree in the center of the plate, the salmon on top. Pour the&nbsp;sauce around the puree and&nbsp;top with crunchy fried chanterelles. I recommend serving this dish with mashed potatoes! Bon appetit to all!<\/p>\n","protected":false},"excerpt":{"rendered":"<p>A perfect balance&nbsp;between flavors and textures!<\/p>\n","protected":false},"author":1746,"featured_media":68356,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_uf_show_specific_survey":0,"_uf_disable_surveys":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_feature_clip_id":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_post_was_ever_published":false},"categories":[7745],"tags":[],"class_list":["post-68354","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipe"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.8 - 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