Name: Baked salmon with chanterelle, root parsley and cheese
Yield: 4
Ingredients: 500 G salmon fillet, skinned and boned, each fillet cut into 3-4 pieces; 4 small handfuls chanterelles, cleaned but not washed; 2 root parsley, sliced; 1 bunch flat-leaf parsley; 1 tsp salt; 8 turns of a pepper grinder; 6 tbsp crème fraîche; 8 tbsp grated white cheese

Baked salmon with chanterelle, root parsley and cheese

20-40 minutes Easy

Looking for a quick and delicious dinner tip in everyday life? This baked salmon with chanterelle, parsley root and cheese is easy to make and tastes delicious.

Ingredients

servings

- 500 G 1 salmon fillet, skinned and boned, each fillet cut into 3-4 pieces
- 4 1 small handfuls chanterelles, cleaned but not washed
- 2 1 root parsley, sliced
- 1 1 bunch flat-leaf parsley
- 1 tsp 1 salt
- 8 1 turns of a pepper grinder
- 6 tbsp 1 crème fraîche
- 8 tbsp 1 grated white cheese

Preheat the oven to 180 degrees Celsius.
Clean the mushrooms properly (but without washing them in water) and slice the root parsley. Fry these in a frying pan over a medium heat for 3-4 minutes.
Cut the salmon fillets into 3-4 pieces and mix carefully with the fried chanterelles, root parsley, flat-leaf parsley, salt and pepper and crème fraîche in a bowl.
Transfer the mix to an oven-proof dish, sprinkle with grated cheese (you can add more or less, according to preference) and put in the oven.
Bake for around 15-18 minutes until the cheese has melted.

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