Salmon cutlets with Morel sauce

Ingredients for Salmon cutlets with Morel sauce

Instructions for Salmon cutlets with Morel sauce

To prepare the Salmon cutlets with Morel sauce recipe, please follow these instructions:

Start with Morel sauce. It can be made several hours in advance. If you use Morels from the Tin, pour væden from. Morklerne rinse in cold water and let them drain. Fresh Morels cleaned and rinsed. Click morklerne very fine.

Melt the butter in a pan and let it get a little color. Add morklerne, stir around a bit and sauté them for a moment, then most of the væden evaporator.

Sift flour over and stir and add water. Let it all cook up, stirring continuously. Then add the bouillon cube, cream, salt, pepper, paprika and thyme. Let the sauce simmer, covered, for 5 minutes. Taste if necessary with salt and thyme.

Scrape salmon slices with a table knife, so the loose dander by smoking. Sprinkle some salt over the slices and let them lie 5 – 10 minutes. Turn the salmon slices in flour. Shake the superfluous flour.

Got butter in a pan and let it get a little color. Came the salmon slices in the Pan and fry them in 4-5 minutes on each side. Lay salmon slices on warm plates and pour sauce over.

Serving suggestions: Server the salmon with boiled potatoes and butter steamed spinach.