Ingredients for Cheese and Cream Stewed Salmon and Vegetables
- 2 pieces Raw fresh salmon
- 1 dash ＊Salt and pepper
- 1 tbsp ＊ Cake flour
- 10 grams Butter
- 1 Potato
- 1/2 small Carrot
- 1/4 Onion
- 1/2 bag Shimeji mushrooms
- 1 tbsp Corn kernels
- 1 tbsp Green peas (if you have some)
- 200 ml ☆ Milk
- 1 tsp ☆ Soup stock granules (Consomme bouillon powder)
- 1 (or if using a stock cube)
- 1 slice Sliced cheese
- 1 dash Salt and pepper
- 1 Fresh parsley
- 1 dash Parmesan cheese (optional)
Cooking Instructions for making Cheese and Cream Stewed Salmon and Vegetables
Cut the salmon into bite sized pieces. Sprinkle with the ＊ ingredients.
Cut the potato in half, then into 5 mm slices. Thinly slice the onion. Cut the carrot into quarters, then slice thinly. Optionally make some decorative cutouts. Shred apart the shimeji mushrooms.
Heat up the butter in a frying pan and pan fry the salmon. When both sides are cooked, add the ☆ ingredients and all the vegetables.
Bring to a boil, then simmer over low heat for about 10 minutes, until the vegetables are cooked through.
Season with salt and pepper when the vegetables are cooked. Turn off the heat, add the sliced cheese and mix until the cheese has melted.
Transfer to serving plates, sprinkle with parsley and enjoy. Optionally sprinkle with some Parmesan cheese for an even richer cheesy flavor.
Leave a Reply