Ingredients:
1 egg
150ml double cream
2 tbsp Pernod
2 salmon steaks
2 tbsp seasoned flour
25g fresh breadcrumbs
25g butter
100g button mushrooms
1 vegetable stock cube in 150ml boiling water
Method:
Separate the egg. Place the yolk in a bowl and the white on a plate. Add the cream and Pernod to the yolk and beat them together. Meanwhile, lightly whisk the white with a fork. Lightly coat the fish with the seasoned flour then dip on all sides in the egg white and coat with the breadcrumbs.
Heat half the butter in a wok over medium heat. Add the salmon steaks and cook, turning once, until done. Set aside on heated plates and keep warm.
Add the remaining butter and the mushrooms to the pan and cook for a few minutes. Add the stock and bring to the boil. Allow the liquid to reduce to half its original volume then remove from the heat. Blend the cream mixture into the mushrooms, return to the heat and continue to cook until the sauce thickens slightly. (Do not allow to boil). Season, pour over the salmon and serve with pasts.
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