Skip navigation
© NGV mbH, Photo: TLC Fotostudio
Hello, this is a CookingPilot recipe!
Save recipe in favourites.

Recipe of: © Monsieur Cuisine

Salmon with potatoes and a creamy mushroom sauce

MC connect
4 portions
Average difficulty
Ready in: 0:52 h
Preparation time: 20 min.
Created on: 06.11.2018
  • 800 g waxy potatoes
  • 1¾ tsp salt
  • 4 slices of skinned salmon fillet (130 g each, at least 3.5 cm thick)
  • juice and zest of 1 untreated lemon (80 g)
  • ½ tsp and 2 pinches of pepper
  • 300 g button mushrooms
  • 4 shallots (100 g)
  • 1 tbsp butter
  • 10 g cornflour
  • 100 ml warm vegetable stock
  • 100 ml cream (30% fat)
  • 200 g processed cheese
  • 2 pinches of nutmeg


  • butter for the steamer basket


Per portion:

  • calorific value
    2520 kj / 602 kcal
  • protein: 38 g
  • carbohydrates: 65 g
  • fat: 21 g
Preparation time
20 min.
Ready in
0:52 h
  1. Peel the potatoes and cut into eighths. Pour 1 litre of water and 1 teaspoon of salt into the blender jug. Put the cooking pot in place and put the potato pieces in it.
  2. Lightly grease the shallow steamer basket with butter, put the salmon pieces in it and season with 1 tablespoon of lemon juice, ½ teaspoon of salt and ½ teaspoon of pepper. Place the steamer attachment on the blender jug, hang the shallow steamer basket with the salmon in it, close and cook using the steamer button.
  3. In the meantime, clean the mushrooms and cut into slices half a centimetre thick.
  4. Remove the steamer attachment. Remove the salmon and potatoes and keep warm. Rinse out the blender jug with cold water.
  5. Peel and halve the shallots and, with the measuring beaker in place, chop them in the blender jug using the turbo button/5 seconds.
  6. Use the spatula to scrape down the inside of the blender jug. Add 1 teaspoon of butter and, the measuring beaker not inserted, sauté the shallots using the roast button/2 minutes.
  7. Stir the cornflour into 2 tablespoons of warm vegetable stock until smooth.
  8. The measuring beaker not inserted, cook for 5 minutes/speed setting 2/90 °C.
  9. Add the remaining mushrooms, 1 level teaspoon of lemon zest, 2 pinches of nutmeg, ¼ teaspoon of salt and 2 pinches of pepper and, the measuring beaker not inserted, cook using the reverse button/5 minutes/speed setting 1/100 °C. Season to taste again.
  10. Arrange the salmon and potatoes on plates and serve with the sauce poured over the top.


Instead of using vegetable stock, you can use a dry white wine, which gives the sauce a bit of a kick.


Bon appétit with Monsieur Cuisine