4 salmon fillets.
1 vegetable bouillon, dissolved in one cup water.
1 / 2 cup white wine.
1 lemon, sliced + 1 tbsp lemon juice.
1 clove garlic, sliced.
3 sprigs parsley.
2 small sprigs celery.
125 gm button mushrooms, canned, sliced.
1 / 4 cup cream.
Salt + pepper + basil
Combine stock, wine, lemon, parsley, celery and garlic in a large pan.
Bring to the boil and season. Reduce heat to a slow simmer and ad the salmon.
Cook, covered for 5 to 10 minutes, according to fillet thickness until fish flakes
when tested with a fork. It is always better to leave the fish slightly under cooked in the center.
Remove fish to a plate. Keep warm.
Strain stock. Return to the same pan.
Boil until reduced by half.
Add mushrooms and simmer for two minutes.
Blend in cream, but do not boil.
Re-season to taste.
Serve salmon with sauce, boiled potatoes and sauteed asparagus.
