Save to your scrapbook
Salmon with Champagne and Mushroom Sauce
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
It may seem indulgent to cook with champagne, but its acidity copes well with the natural fattiness of salmon. In season, this dish is often made with wild mushrooms from the forests of the Montagne de Reims – an area known for its superior vineyards. Crimini mushrooms are a good substitute.
Serves: 4
Have the rest of the bottle of champagne as an aperitif and match this suave salmon dish with a Loire sauvignon classic.
Typical values per serving:
Energy |
2025.056kJ 484.0kcal |
---|---|
Fat | 32.8g |
Saturated Fat | 10.4g |
Sugars | 1.3g |
Salt | 0.5g |
This recipe was first published in June 2008.
Average user rating