Fried salmon with chanterelle mushrooms and cabbage sauce

"When I was little and lived at home in Vesterålen, I was served fried salmon by my father, who was also a chef. But today I am making my own version with cabbage and mushrooms," says award-winning chef Øyvind Bøe Dalelv.

Start by dividing the salmon into smaller portions. Season with salt and ground black pepper. Fry the pieces quickly on one side over medium-high heat in a little butter and oil. Turn the fish over once it has a nice crust and remove from the pan quickly and leave to rest.

Then fry the chanterelle mushrooms in the same pan. Season with salt and pepper .

How to make the world's easiest cabbage sauce

Finely slice shallots and fry them until golden along with finely sliced kale and Brussels sprouts. Then add the white wine and let it reduce a little before adding the cream and butter. Season with salt and pepper. Then place the pieces of fish into the pan with the cabbage sauce.

Arrange with roasted chanterelles and finely cut chives. "This is completely different from my dad's fried salmon with sour cream sauce," laughs Øyvind.

Ingredients and servings

  • Salmon fillet from Andfjord Salmon 450 g
  • Oil and a little butter for frying 1 pcs
  • White wine 1 dl
  • Cream 1 dl
  • Butter 100 g
  • Chanterelle 100 g
  • Kale 8 pcs
  • Bunch of chives 1 pcs
  • Salt and pepper 1 tsp

Andfjord Salmon is a Norwegian company established in 2014. The company is listed at Oslo Stock Exchange (ANDF), and located at Kvalnes on the northernmost island of Andøya in Vesteraalen, Norway.