Autumnal Doria with Salmon and Mushrooms

Name: Autumnal Doria with Salmon and Mushrooms
Yield: 2 servings
Cuisine: American
Ingredients: 400 ml Milk; 40 grams Butter; 2 tbsp Weak flour (Cake flour); 1 Consomme cube; 1 to tatste Pepper; 1 tsp Salt ( or chicken stock powder); 1 Salmon fillet; 1 Mushrooms (shiitake or shimeji mushrooms); 1/2 Onion; 1 Hot cooked white rice; 1 Shredded cheese; 1 Cheese powder, panko and/or parsley

cookpad.japan @cookpad_jp

I like doria dishes and I wanted to make some autumnal doria using salmon and mushrooms.
This thick béchamel sauce doesn't have the strong milk smell which I dislike.
You can make different doria with different ingredients that reflect the seasons.

When you make the béchamel sauce, use a balloon whisk, which will produce smooth sauce without lumps.
The saltiness of consomme cubes differs between brands, so taste before using them. I like to use chicken stock powder instead of salt. Take care not to damage the salmon when you fry it. For 2 servings. Recipe by classy

cookpad.japan @cookpad_jp

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Ingredients

2 servings

Béchamel (white) sauce
400 mlMilk
40 gramsButter
2 tbspWeak flour (Cake flour)
1Consomme cube
1to tatste Pepper
1 tspSalt ( or chicken stock powder)
1Salmon fillet
1Mushrooms (shiitake or shimeji mushrooms)
1/2Onion
1Hot cooked white rice
1Shredded cheese
1Cheese powder, panko and/or parsley

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Steps

1

Pre-heat the oven to 390°F/200°C. Skin the salmon fillet, sprinkle salt lightly on both sides and let it sit while you make the sauce.
2

Melt the butter in a sauce pan and add the flour. You don't need to sift. Whisk with a balloon whisk, and after the flour is mixed well, add milk.
3

After whisking for a while, the sauce will thicken a little. Continue to whisk, ensuring that the bottom of the pan doesn't get burned. Turn off the heat after the sauce thickens to your liking.
4

Pat the salmon dry with a paper towel and cut it into bite-size pieces (removing bones that you find). Slice the onion and cut the mushrooms.
5

Heat oil in a pan, fry the onion, then add the mushrooms and continue frying. When the onions are translucent and the mushrooms are cooked through, push the mixture to one side of the pan. Place the salmon in the pan and fry both sides. Do not mix the salmon with the mushrooms and onions.
6

Take out the salmon and set it aside. Add the fried onion and mushrooms to the béchamel sauce and mix well.
7

Fill oven-safe dishes about halfway with rice, then pour the béchamel sauce over the rice. Place the salmon on top.
8

Scatter shredded cheese over the salmon, then sprinkle with cheese powder, panko and parsley as desired.
9

Put in the oven which has been pre-heated to 390-445°F/200-230℃ and bake until the cheese is melted and nicely browned.
10

I used the salmon skins to make a salad..