Salmon and mushrooms

Press, Volume CXV, Issue 33790, 12 March 1975, Page 6

Salmon and mushrooms

(By (

CELIA TIMMS)

I Fresh salmon cooked with a mushroom stuffing is haute cuisine indeed. Serve it as a main dish with green peas and boiled new potatoes. For 4 persons you need: 4 slices fresh salmon, cut one inch thick 1 small onion 2 cups fresh breadcrumbs 2 tablespoons chopped parsley Lemon juice 4oz sliced fresh mushrooms I cup cream Salt and pepper Additional cup cream or evaporated milk Butter Method: Chop onion finely and saute in about 3 table--spoons butter until soft. Rejmove from stove and add I breadcrumbs, parsely, (squeeze of lemon juice, thinlly sliced mushrooms and -enough cream to moisten. I Season to taste with salt land pepper, and blend well. | Place two slices of fish in a buttered baking dish and I spread them thickly with the : above stuffing, cover with the two remaining fish ■slices. Pour over heated cream or evaporated milk, dot generously with butter and season with salt and pepper. Bake 30-40 minutes at 350 deg until flesh is flaky but not dry, basting frequently with the cream. Serve from baking dish.