Autumnal Doria with Salmon and Mushrooms
Autumnal Doria with Salmon and Mushrooms

Hey everyone, hope you’re having an amazing day today. Today, I will show you a way to make a distinctive dish, autumnal doria with salmon and mushrooms. One of my favorites food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

Autumnal Doria with Salmon and Mushrooms is one of the most well liked of recent trending meals on earth. It is enjoyed by millions daily. It is simple, it is fast, it tastes delicious. They are fine and they look fantastic. Autumnal Doria with Salmon and Mushrooms is something that I have loved my entire life.

To get started with this particular recipe, we must prepare a few ingredients. You can have autumnal doria with salmon and mushrooms using 13 ingredients and 10 steps. Here is how you can achieve it.

The ingredients needed to make Autumnal Doria with Salmon and Mushrooms:
  1. Make ready Béchamel (white) sauce
  2. Take 400 ml Milk
  3. Take 40 grams Butter
  4. Make ready 2 tbsp Weak flour (Cake flour)
  5. Take 1 Consomme cube
  6. Get 1 to tatste Pepper
  7. Get 1 tsp Salt ( or chicken stock powder)
  8. Make ready 1 Salmon fillet
  9. Make ready 1 Mushrooms (shiitake or shimeji mushrooms)
  10. Make ready 1/2 Onion
  11. Take 1 Hot cooked white rice
  12. Prepare 1 Shredded cheese
  13. Prepare 1 Cheese powder, panko and/or parsley
Instructions to make Autumnal Doria with Salmon and Mushrooms:
  1. Pre-heat the oven to 390°F/200°C. Skin the salmon fillet, sprinkle salt lightly on both sides and let it sit while you make the sauce.
  2. Melt the butter in a sauce pan and add the flour. You don't need to sift. Whisk with a balloon whisk, and after the flour is mixed well, add milk.
  3. After whisking for a while, the sauce will thicken a little. Continue to whisk, ensuring that the bottom of the pan doesn't get burned. Turn off the heat after the sauce thickens to your liking.
  4. Pat the salmon dry with a paper towel and cut it into bite-size pieces (removing bones that you find). Slice the onion and cut the mushrooms.
  5. Heat oil in a pan, fry the onion, then add the mushrooms and continue frying. When the onions are translucent and the mushrooms are cooked through, push the mixture to one side of the pan. Place the salmon in the pan and fry both sides. Do not mix the salmon with the mushrooms and onions.
  6. Take out the salmon and set it aside. Add the fried onion and mushrooms to the béchamel sauce and mix well.
  7. Fill oven-safe dishes about halfway with rice, then pour the béchamel sauce over the rice. Place the salmon on top.
  8. Scatter shredded cheese over the salmon, then sprinkle with cheese powder, panko and parsley as desired.
  9. Put in the oven which has been pre-heated to 390-445°F/200-230℃ and bake until the cheese is melted and nicely browned.
  10. I used the salmon skins to make a salad..

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