Salmon with chanterelle sauce

Here's an easy and delicious recipe for salmon and mushroom sauce. This isn't any special traditional dish but it's a good example of Finnish seasonal food - especially when the winter season does not have too much to give. I'm really bad with the amounts, since I don't do measuring at home, but this is approximately for four persons.

Set the salmon into a pan, skin side down. No need to remove the skin. Remove the bones, if needed. 1,2 kilos of salmon will do for four. Grind some salt and black pepper on the salmon. If you prefer a natural version, you're done with the preparations now! If you want to kill two birds with one stone and prepare the side dish on the same go, chop two big fennels on top the fish. Grind some salt and splash some olive oil on top of the whole thing. Cover with foil. Set the package into oven, 180 degrees celsius for about 40 to 50 minutes.

Then the sauce. Chop one big or two smaller onions into small pieces. Defrost half a liter of chanterelles and chop into small pieces. Fry the onion and mushrooms gently in butter for about 5 minutes. Mix one table spoon of wheat flour with onions and mushrooms, if you prefer thicker sauce. Add some three deciliters of cream and the water that was melted while defrosting the chanterelles. Spice up with some salt and grind black pepper. Finalize the sauce with couple of table spoons of fine coffee.



Serve with salad. Cooked potatoes and carrots are suitable side dish if you chose not to go for the fennel.