Organic salmon, spinach, mushrooms and cider sauce

• porsi: 4

Bahan-bahan

4 x 180g salmon fillets, with skin

Sea salt

Rapeseed oil

Cress leaves

For the sauce:

250mI cream

150ml dry cider

Cider vinegar

For the mushrooms:

100g mixed mushrooms

25g butter

50g spinach

Petunjuk

1 Pour the cream and the cider for the sauce into a small saucepan over a medium heat and cook for a few minutes, stirring occasionally, until reduced by half. It should be a light yellow colour and coat the back of a spoon. Season with cider vinegar to taste.

2 Preheat the oven to 1800160'C fan/gas mark 4. Season the salmon fillets with salt. Heat some oil in an ovenproof frying pan over a high heat and cook the salmon, skin- side down, until the skin is crispy. Transfer the pan to the oven and cook for another five minutes; the inside of the salmon should still be translucent, but warm.

3 In a separate frying pan, heat some oil over a medium-high heat and add the mushrooms with a pinch of salt. Cook for five minutes until the mushrooms are soft.

4 Add the butter and allow to foam. Add the spinach and cook until just wilted, then remove from the heat.

5 Plate the salmon and top with the mushroom mixture. Pour over the cream sauce and add cress leaves to garnish.