Wild salmon baked with mushrooms

Ingredients for 3 servings:

• 900 g wild salmon fillet(s) (3 pieces of 300 g each)
• 1,000 g mushrooms, cut into small cubes
• 6 shallots, finely diced
• 1 medium-sized onion(s), finely diced
• 300 g grated cheese (Gouda or pizza cheese)
• 100 ml whipped cream
• 1 cup vegetable broth
• Salt and pepper, white
• Paprika powder, sweet

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour

A dish for the festive table, absolutely delicious, absolutely simple

Wash the three pieces of salmon thoroughly, pat dry, season with salt and pepper, and fry in a frying pan for 5 minutes on each side over medium heat. Then place the pieces in a casserole dish, cover, and set aside. Sauté the diced mushrooms in the frying fat, followed by the diced shallots and onion 5 minutes later, until the mushroom liquid has completely reduced. Deglaze with the cream and stock and reduce the heat again until all the liquid has evaporated. Season the mixture with the three spices and season to taste. Remove the pan from the heat and stir 200g of cheese into the mushroom and onion mixture until it is nice and creamy. Preheat the oven to 180°C (top/bottom heat). Spread this mushroom, onion, and cheese mixture evenly among the three pieces of salmon, sprinkle with the remaining cheese, and brown the whole thing in the oven for about 10 minutes. Watch carefully to prevent the cheese layer from burning. Serve with tagliatelle, spaghetti, fried potatoes, or even bread rolls.