Light Mushroom Sauce

1. 1

   Cook the mushrooms in a saucepan on the boiling plate for 1 minute in the lemon juice.

2. 2

   Mix the flour with a little of the creme fraiche in a small bowl using a small whisk (this stabilises and thickens the creme fraiche when heated).

3. 3

   Place the remaining creme fraiche in a saucepan and mix in the flour and creme fraiche mixture.

4. 4

   Bring to the boil on the boiling plate whisking all the time.

5. 5

   When the sauce has thickened and just boiled stir in the mushrooms and lemon juice and allow to cool completely.

6. 6

   Spread over the salmon as above and sprinkle with the same topping.

7. 7

   This is a less rich sauce to go with baked salmon with paremsan and parsley crust.

* Per serving · 4 servings · Values may vary.

No additional tips available.