Wild salmon in the oven

Ingredients for 3 servings:

• 500 g wild salmon fillet(s)
• 250 g mushrooms
• 3 m.-large shallot(s)
• 3 tbsp, heaped powder (porcini mushroom powder)
• 120 g mountain cheese
• 50 ml sweet cream
• 100 ml sour cream
• 30 ml soy sauce, dark
• 1 bunch of dill
• 1 tbsp, crushed paprika powder, sweet
• Salt and pepper, white, finely ground

Instructions

Working time approx. 20 minutes; Rest time approx. 5 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 55 minutes

hearty and spicy in taste

Clean the shallots and mushrooms and cut into small cubes. Grate the cheese into thin strips. Mix the mushroom powder with the sweet and sour cream and the soy sauce and let it swell. Wash the dill, pat it dry, and chop it. Now, in a wok or pan, fry or caramelize the diced mushrooms and shallots with the paprika in a little fat. As soon as they have formed a golden brown simmering mixture, deglaze the vegetables with the prepared liquid. Once the liquid has reduced, remove the pan from the heat and stir in two-thirds of the grated cheese. Wash the salmon fillets, pat them dry with kitchen paper, season with salt and pepper, and place them in a baking dish. Sprinkle the dill over the fish, then spread the mushroom mixture evenly. Cover the baking dish with aluminum foil and place it in the oven preheated to 180°C for 20 minutes. After this time, the meat should be cooked through. Finally, sprinkle the remaining grated cheese over the top and bake briefly without foil. Serve this dish with fried or mashed potatoes or fresh spaetzle.