A great starter for any occasion, Portobello mushrooms are so tasty and juicy but at the same time they don’t overpower the gentle flavour of the salmon. The wonderfully gentle aniseed flavour of the fennel compliments any kind of fish.
Salmon and Fennel Portobello
You will need
2 - Salmon Fillets
4 - Portobello Mushrooms (about 80 Gm each)
½ bulb - Fennel (finely chopped)
½ teaspoon - Garlic Granules
25 Gm – Butter
150 Ml – Single Cream
4 teaspoons - Cream Cheese
Poach the salmon gently on a medium heat for about 10 minutes.
Carefully remove the skin, flake with a fork then set aside.
Melt the butter in a pan, then twist and remove the stalks from the mushrooms, finely chop and add to the pan.
Fry for about 2 minutes then add the fennel and the garlic and fry for a further 5 minutes.
Add the cream then stir in the salmon, season well with salt and freshly ground black pepper and simmer on a medium heat for 5 minutes or until the fennel is soft.
Meanwhile put the mushrooms under a hot grill for 5 minutes each side.
Fill the mushrooms with the salmon and fennel mixture then spread about a teaspoon of cream cheese on top.
Put under the grill for a few minutes to melt the cheese and serve with a wedge of lemon.