Light Mushroom Sauce

Photo: flickr user avlxyz

Ingredients

175 grams chestnut mushrooms sliced

1 juice of 1/2 a lemon

1 level dessertspoon plain flour

1 200ml carton of low fat creme fraiche

Cook the mushrooms in a saucepan on the boiling plate for 1 minute in the lemon juice.

Mix the flour with a little of the creme fraiche in a small bowl using a small whisk (this stabilises and thickens the creme fraiche when heated).

Place the remaining creme fraiche in a saucepan and mix in the flour and creme fraiche mixture.

Bring to the boil on the boiling plate whisking all the time.

When the sauce has thickened and just boiled stir in the mushrooms and lemon juice and allow to cool completely.

Spread over the salmon as above and sprinkle with the same topping.

This is a less rich sauce to go with baked salmon with paremsan and parsley crust.

6.0 servings

Friday, February 19, 2010 - 2:35am

Anonymous