Ingredients
130-150 grams coho salmon
100 grams spinach
30 grams onion, chopped
30 grams champignon mushroom
150 milliliters cooking cream
5 grams truffle cream sauce
30 grams butter
50 milliliters white wine
1 gram thyme, chopped
3 grams salt
3 grams pepper
Directions
Step 1:
In a pan over medium heat, add butter and 15 grams of onions. Sauté until cooked, then add the spinach and stir-fry. Season with salt and pepper, then set aside.
Step 2:
In another pan on medium heat, prepare the truffle cream sauce by adding butter and 15 grams of onion. Sauté until cooked, then add the sliced champignon mushrooms and sauté until the mushrooms are cooked through. Add white wine and thyme. Wait for the white wine to reduce slightly, add cream, then season with truffle cream sauce, salt, and pepper.
Step 3:
Cut the Coho salmon into your desired size. Sprinkle with salt and pepper. Set the pan on medium heat. Add a little oil, and grill the Coho salmon on a pan for 2-3 minutes on each side until cooked on both sides. Serve with the sautéed spinach with butter and truffle cream sauce.
Created by: Chef Chanida K.,Chef Phasin R.