This autumn is season for new discoveries, accidentally when cooking 110th version of my favourite pumpkin soup I discovered that wild mushrooms and pumpkin go very well together. So decided to push it a little bit further, and see if this combination would make good stir fry of a sort. As my favourite fishmonger in Falenica had most juicy and lovely salmon filet the idea for dish was instantly born .
As said many times before I’m a huge fan of roasting in a sleeve, which allows to use all pros of steaming food, with effect of crunchiness that roasting provides. Salmon prepared this way is light, almost fluffy and stays really juicy.
Another of my favourites are wild mushrooms, nothing says more autumn to me than those little brown goodies, usually hiding in moss and under the trees in the nearby woods. I love all of them, on the good year we manage to collect enough to have huge pot of soup and to dry some for winter months. This year was n’t good for those at all, but thankfully still can get some at the market.
Salmon on the bed of pumpkin and wild mushrooms
(feeds hungry 3 or not-too hungry 3 and gives 1 portion to freeze)
700g of salmon filet
4cm fresh ginger, grated
3 small cloves of garlic, chopped
1/2 lemon (grated zest and juice)
4 juniper berries (crushed)
2 tea spoons honey
1 spoon olive oil, I used aromatized with rosemary and red pepper
Put into mortar everything but salmon, give it a good crush and mix. Spread over salmon, stick salmon into sleeve / roasting bag and roast for about 40min on 180C plus fan.
for pumpkin and mushroom sauce
1kg melon pumpkin, peeled, cut in sticks
2 big red onions, peeled, sliced
400g-500g wild mushrooms of your choice, I used boletus
3 cloves of garlic, squeezed
4cm of ginger, peeled and grated
8-10 juniper berries, crushed
2 tea spoon honey mixed with 50ml hot water and black pepper
on seperate pans heat up olive oil and add:
1) ginger, onion, 4-5 juniper berries
2) garlic, onion, 4-5 juniper berries
when they fry 2 minutes add:
1) pumpkin, and pour over honey water with spices, give it a quick stir and let cook until nice and soft
2) sliced mushrooms.
let cook until pumpkin and mushrooms are soft. Season with salt and pepper. Transfer mushrooms to pumpkin, mix and let simmer for another 5-10 mins. Season again if not salty or spicy enough.
Remove the salmon from the sleeve, in the dish place first the sauce and on the top your lovely salmon. Dish can be served or as it is – just fish with veggies, or with rice for more oriental touch. Enjoy it with a nice glass of wine 😉