Salmon in a Mushroom and Pernod Sauce is a modern French recipe for fried salmon served in a cream sauce with mushrooms and Pernod. The full recipe is presented here and I hope you enjoy this classic French version of: Salmon in a Mushroom and Pernod Sauce.
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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