CookGo
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Salmon and Shimeji Mushroom Tofu Cream Stew

Coût $12, économiser $8

Source: Recommended by CookGo

  • 20 Min
  • 2 Portions
  • $12

INGRÉDIENTS

  • Fish

    • 🐟 2 fillets of salmon (160g)

  • Mushroom

    • 🍄 1 pack of shimeji mushrooms (100g)

  • Vegetable

    • 🥦 1/2 head of broccoli

  • Seasoning

    • 🧂 A pinch of salt and pepper

  • Staple

    • 1 tbsp all-purpose flour

  • Dairy

    • 🧈 10g salted butter

  • Tofu Cream

    • 🍶 150g silken tofu
    • 🧂 1/2 tsp salt
    • 1/3 tsp consomme
    • 🧂 A pinch of pepper
    • 🥛 100ml unsweetened soy milk
    • 💧 100ml water

ÉTAPES

1

Season the salmon fillets with salt and pepper.

2

Dust the salmon fillets lightly with all-purpose flour.

3

Heat butter in a pan over medium heat and cook the salmon until golden brown on both sides.

4

Add shimeji mushrooms and broccoli to the pan and sauté until slightly softened.

5

In a blender, combine silken tofu, salt, consomme, pepper, soy milk, and water to make the tofu cream.

6

Pour the tofu cream into the pan and simmer for 5–7 minutes until the sauce thickens.

7

Serve the salmon and vegetables with the tofu cream sauce.

NUTRIMENTS

Par portion

🔥

250

Calories

  • 25g
    Protéines
  • 10g
    Glucides
  • 10g
    Graisses

💡 Astuces

Use fresh salmon for better taste and texture.You can substitute shimeji mushrooms with maitake or king oyster mushrooms.For a thicker sauce, reduce the amount of water slightly.

⚠️ Précautions

Cette recette est donnée à titre d’inspiration. L’usage spécifique doit être ajusté selon les différences individuelles.