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Ingredients

• 4 (175g) fillets fresh salmon
• salt and black pepper to taste
• 15g butter
• 2 medium onions, diced
• 8 cloves garlic, finely chopped
• 100g portabello mushrooms, chopped
• 100g fresh porcini mushrooms, cleaned and sliced
• 50g diced fennel bulb
• 50g diced celery
• 1 teaspoon curry powder
• 1/2 teaspoon saffron
• 475ml chicken stock
• 250ml double cream
• 15g butter
• 4 sprigs fresh parsley, chopped for garnish
• 4 lemon slices for garnish
• 2 tablespoons thinly sliced spring onion for garnish

Description

Salmon Fillets Are Pan-seared And Served With A Curry Cream Sauce With Mushrooms. The Dish Is Then Garnished With Parsley, Lemon And Spring Onions. Serve With Rice Or Potatoes.

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