A stew is a simple yet tasteful dinner to make, and can be varied in so many ways. This stew contains Norwegian salmon, champignon and cabbage.
Cut the salmon into big dices.
Finely chop shallot, cut champignon into thin slices and cabbage into strips.
Heat oil in a pan and brown the salmon lightly, remove and set aside.
Sauté the shallot until soft, add mushrooms and simmer for a couple of minutes.
Add the cabbage and sauté for 1-2 minutes.
Sprinkle with provence spices, salt and and little cayenne pepper.
Mix water and crème fraîche and pour over the vegetables.
Place salmon dices over the vegetables, cover with a lid and let simmer on low heat until tender, 3-4 minutes.
Sprinkle with chopped parsley and serve with bread on the side.