Baked Salmon and Mushroom Sauce

Serves: 10

Ingredients

• 500ml Millac Gold Double
• 10 salmon steaks (approx. 120g each)
• 20g Lakeland Dairies Butter
• 200ml vegetable stock (2 stock cubes)
• 100g mushrooms, finely sliced
• salt and pepper, to taste
• garlic clove, crushed (optional)

Method

Place the salmon into the oven to bake or poach for approximately 20 minutes.

Melt the butter in a pan, add the finely sliced mushrooms and cook until soft.

Add to the pan, the Millac Gold Double, stock, plus garlic (if used) and bring to the boil stirring continuously.

Reduce the heat and continue stirring until the sauce is thick and smooth.

Serve with salmon steaks, green vegetables and new potatoes.