Autumn inspired Salmon and Squash

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Fried Squash and Mushrooms Served with Salmon 


2 Packages (200g) Eryngii (King Trumpet) 
1 Package (100g) Maitake 
4 Tbsp Flour
1 and 1/2 Eggplants 
1/2 a Squash (Kabocha or one of your choice) 
16og Salmon
 Salt and Pepper, to taste
1 lemon


  1. Divide Maitake into small portions and Cut each Eryngii (King Trumpet) into three equal portions lengthwise. 
  2. Cut the eggplant into bite-sized pieces and the Squash so that it is  3/8 thick. Cut salmon into small portions then salt and pepper.
  3. Lightly flour all ingredients, except the lemon 
  4. Heat oil in a pan and pan fry mushrooms, squash, salmon, and eggplant. 
  5. Once everything is cooked, salt and pepper and garnish with a lemon slice.  

Recipe adapted from