Salt Salmon With Champignons

Preparation:

Preparation: Salt the fillet steaks, well cleaned but with the skin on, on the flesh side, using coarse salt. Brown them in 2 tablespoons of hot oil, placing them in the pan on the unsalted side, i.e. the one covered by the skin. Let them cook over a moderate heat, without turning them and without exaggerating the cooking time (they will be ready in about 8-10 minutes), because they must remain slightly pink inside; almost at the end, sprinkle them with 2 tablespoons of wine and sprinkle them with a large pinch of aromatic mince. While the salmon is cooking, cut the mushroom caps into wedges and brown them over high heat in a non-stick pan with 2 tablespoons of oil. Soften the onion in a spoonful of oil; flavor the sautéed with the rest of the aromatic trite, salt, pepper; wet it with 3 spoonfuls of wine and as soon as the sauce has reduced by half, add the cream and let it thicken slightly, obtaining a very delicate sauce. Serve the fish slices together with the browned mushrooms, all sprinkled with the sauce. Accompanied with jacket potatoes seasoned with the same sauce.