Ingredients:
6 salmon steaks
350 g white mushrooms
500 ml beer
2 shallots
1 onion
1 sprig of thyme
1 tablespoon brown sugar
2 tablespoons flour
2 tablespoons cornstarch
Directions
Clean and slice the mushrooms. Mince the onion and shallots.
Divide and spread the flour on each side of the salmon steaks.
In a large pan, heat the olive oil over medium heat.
Add the salmon steaks and cook for about 3 minutes. St aside.
Reduce the heat and in the same pan, add the shallots, onion.
Sauté for about 5 minutes. Add the salmon, thyme, mushrooms and brown sugar.
Pour the beer and add the salt and pepper.
Cover and cook over low heat for 30 minutes.
Remove the salmon steaks and add the cornstarch into the pan.
Increase the heat and bring to a boil in order for the sauce to thicken.
Serve with rice or pasta and topped with the sauce.
