Salmon with cheese sauce and mushrooms
- 4-5 slices of salmon fillet
- 500 g white baby button mushrooms
- 500 g gnocchi
For the cheese sauce:
- 2 tablespoons butter
- 2 tablespoons flour
- 400 ml milk
- 200 g grated cheese
- salt and pepper
Season the salmon fillets with salt and pepper, then drizzle with a very little oil and fry without removing the skin. Add the thinly sliced mushrooms and fry together for another 3-4 minutes.
Prepare the cheese sauce by melting the butter, stirring in the flour, then gradually adding the milk. Season with salt and pepper. Once thickened, add the grated cheese. Stir for a few moments, then remove from the heat.
Serve immediately with the cooked fresh gnocchi.