Salmón with Garlic-Shallot Jam and Mushroom Gravy

Name: Salmón with Garlic-Shallot Jam and Mushroom Gravy
Yield: 4
Ingredients: 1 large garlic-shallot, sliced (250g); 2 tablespoons olive oil; 2 tablespoons butter; 1/4 cup all-purpose flour; 1/2 cup hot milk; Salt and black pepper to taste; 50g dried mushrooms rehydrated in warm water; 1/3 can of cream; 4 salmon fillets (480g), skin removed; 1 tablespoon finely chopped scallion; Acessory; Fine-mesh sieve

1
1 large garlic-shallot, sliced (250g)
2
2 tablespoons olive oil
3
2 tablespoons butter
4
1/4 cup all-purpose flour
5
1/2 cup hot milk
6
Salt and black pepper to taste
7
50g dried mushrooms rehydrated in warm water
8
1/3 can of cream
9
4 salmon fillets (480g), skin removed
10
1 tablespoon finely chopped scallion
11
Acessory
12
Fine-mesh sieve

Ingredients

1
1 large garlic-shallot, sliced (250g)
2
2 tablespoons olive oil
3
2 tablespoons butter
4
1/4 cup all-purpose flour
5
1/2 cup hot milk
6
Salt and black pepper to taste
7
50g dried mushrooms rehydrated in warm water
8
1/3 can of cream
9
4 salmon fillets (480g), skin removed
10
1 tablespoon finely chopped scallion
11
Acessory
12
Fine-mesh sieve

Directions

1
1
2
In a skillet, sauté the garlic-shallot slices in olive oil and reserve
3
2
4
Melt the butter and add the flour
5
Let it cook over medium heat
6
Add the hot milk and mix well to prevent lumps
7
Add the garlic-shallot mixture and season with salt and black pepper
8
3
9
In a blender, blend the mushrooms with cream
10
Strain the mixture through a fine-mesh sieve to remove any solids
11
In a skillet, place the salmon fillets with some butter and bake in a preheated oven at 180°C for 7 minutes
12
4
13
On a plate, place a tablespoon of garlic-shallot cream in the center
14
Arrange the mushroom gravy around it, followed by the salmon
15
Garnish with chopped scallion.