Pojarsky De Saumon Mariniere Recipe

Name: Pojarsky De Saumon Mariniere
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb fresh salmon; 1 cup fresh breadcrumb; ¼ cup milk; 4 eggs; 1 pinch mace; 1 pinch white pepper; salt; 1 tablespoon freshly chopped parsley; 1 whole lemon, cut in half; ¼ cup unsalted butter; 1 tablespoon shallot, minced; 1 teaspoon garlic, minced; 1 tablespoon parsley, finely chopped; 1 teaspoon thyme, finely chopped; 16 mussels; ¾ cup dry white wine; 1 ¼ cups 35% cream

Servings: persons

1 lb fresh salmon
1 cup fresh breadcrumb
¼ cup milk
4 eggs
1 pinch mace
1 pinch white pepper
salt
1 tablespoon freshly chopped parsley
1 whole lemon, cut in half
¼ cup unsalted butter
1 tablespoon shallot, minced
1 teaspoon garlic, minced
1 tablespoon parsley, finely chopped
1 teaspoon thyme, finely chopped
16 mussels
¾ cup dry white wine
1 ¼ cups 35% cream

1
Mince the salmon into a puree.
2
Soak one-half of the breadcrumbs in the milk.
3
Beat the eggs well.
4
Add softened bread crumbs and eggs to the salmon and season with mace, white pepper and salt.
5
Mix thoroughly; shape like a salmon cutlet and coat with the remaining breadcrumbs.
6
Heat the butter in a skillet and fry the salmon until golden.
7
Arrange on a serving platter and keep warm.
8
TO MAKE THE SAUCE: Melt the butter in a pot large enough to hold mussels.
9
Add the shallot, garlic, parsley and thyme.
10
Saute very gently for 4- 5 minutes.
11
Scrub the mussels thoroughly with a stiff brush under running water and scrape off tufts with a knife.
12
Add the mussels to the pot, increase the heat slightly and stir for 3 or 4 minutes.
13
Pour in the white wine, cover the pot with a tightly fitting lid and allow to simmer for 10- 12 minutes, or until the mussel shells have opened.
14
Discard any mussels which do not open.
15
Remove the mussels from the pot.
16
Take mussels out of their shells and arrange around the salmon.
17
Discard shells; divide mussels evenly between dinner plates.
18
Pour the cream into the pot, bring back to boil and reduce by two thirds.
19
To serve: Pour the sauce over the salmon, sprinkle with freshly chopped parsley and garnish with lemon wedges.

767

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 lb fresh salmon, 1 cup fresh breadcrumb, ¼ cup milk, 4 eggs, and more.

Yes, Pojarsky De Saumon Mariniere falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pojarsky De Saumon Mariniere

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions