Salmon and mushroom fricassee

Serves : 4

Preparation time: 10 minutes

Cooking Time: 20 minutes

Ingredients

• 500 ml (2 cups) turnips, cubed
• 4 salmon steaks, cubed
• 60 ml (4 tablespoons) olive oil
• 30 ml (2 tbsp.) honey
• 1 leek, thinly sliced
• 2 garlic cloves, minced
• 5 ml (1 tsp.) thyme, leaves removed
• 500 ml (2 cups) mushrooms, cubed
• 250 ml (1 cup) vegetable stock
• 125 ml (1/2 cup) 35% cream
• 4 portions cooked pearl barley
• salt and pepper to taste

Preparation

1. In a pot of boiling water, blanch the turnip cubes for 10 minutes.
2. Meanwhile, in a hot frying pan, brown the salmon cubes in some olive oil, 2 minutes on each side.
3. Add the honey to glaze the salmon cubes. Remove and set aside in a bowl.
4. In the same pan, sauté the leek in the remaining oil for 2 minutes.
5. Add the garlic, thyme, mushrooms and turnip and cook for a further 5 minutes.
6. Add the stock and cream and simmer for 5 minutes.
7. Add the salmon cubes and check the seasoning.
8. Serve with pearl barley.