Boiled salmon in cream | Transcription of Kukipapa Cooking Channel's recipe

Pre-sanded clams are washed by rubbing the shells and placed in a bowl.
Salmon remove bones and fat and sprinkle with salt.
Cut the white onions into half moons.
Cut off the roots of enoki mushrooms.
Finely chop the parsley.

Wipe off the water from the salmon and sprinkle it with flour.
Add oil to a frying pan, put the salmon skin down, and heat on medium heat.
After baking for about 5 minutes, add enoki mushrooms and bake together.
Bake for about 3 minutes, and turn over when the salmon skin is browned.
Bake for about 30 seconds and take out only the salmon.
Bake the enoki mushrooms until they are browned.

Wipe off the oil from the frying pan of 2 and add the clams of 1 and add white wine.
Heat on medium heat, add white onions, and heat while shaking the frying pan.
Take it out of the clam with an open mouth.

Add fresh cream to the frying pan of 3 and heat.
When it comes to a boil, put the salmon back in.
Put the enoki mushrooms back in and heat while sprinkling the broth.
Add the chicken glass soup stock and mix thoroughly.
Add butter, melt and mix.
Put the clams back in, let them blend in lightly, and add the parsley.