Spaghetti with cheese and mushroom sauce and fried wild salmon

Ingredients for 4 servings:

• 600 g wild salmon fillet(s)
• 400g spaghetti
• 400 g mushrooms, white or brown
• 200 g shallot(s)
• 20 g garlic
• 20 g butter, mildly soured
• 20 g wheat flour
• 400 ml vegetable broth or vegetable stock
• 100 g Camembert(s), without rind
• 50 g processed cheese, 50% fat
• 150 g Parmesan, freshly grated
• ½ tsp white pepper
• n. B. Salt
• ½ bunch parsley
• a little oil for frying
• 1 small lemon(s)
• some salt and pepper, white

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 45 minutes

Wash the wild salmon fillets, pat dry, and cut into four equal pieces. Squeeze the lemon and drizzle the juice over the fillet slices. Season with salt and pepper. Wash the parsley, shake dry, remove the stalks, and finely chop. Cover the fish and parsley and set aside. Clean the shallots and garlic, then finely dice them. Sauté in a pan with a little fat. Stir in the butter and flour and sauté lightly. Deglaze with the cold stock, bring to a boil, stirring constantly. Season with pepper, and simmer, covered, for about 10 minutes. Clean the mushrooms and slice them if desired. Fry in a pan with a little fat, turning frequently, and season with salt and pepper. Cook the spaghetti according to the package instructions. Drain and keep the spaghetti warm. Sauté the prepared wild salmon fillets in a pan for about 3-5 minutes on each side, depending on thickness and taste, and keep warm. Remove the sauce from the heat and stir in the prepared Camembert, processed cheese, and Parmesan until melted. Season with salt and stir in the chopped parsley. Heat everything briefly again, but do not let it boil. Arrange on plates and serve.