Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Fish
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----COOKED MUSHROOMS-----
1 tb Unsalted Butter
12 oz Chantrelle Mushrooms, sliced
Lengthwise
-----POACHED SALMON-----
24 oz Salmon Fillets or Steaks,
Cut 3/4" to 1" thick
3/4 c Fish Stock
1/4 c White Wine
1 tb Shallots, chopped
-----CHANTRELLE SAUCE-----
2 tb Lemon Juice
1/2 ts Dijon Mustard
1/4 c Heavy Cream
Salt and Pepper
Chopped fresh chervil,
Chives and Parsley
Cooked Mushrooms: In a large skillet, melt butter over
medium heat. Add chantrelles. Cover with a buttered
round of waxed paper and lid. Cook 5 minutes until
tender. Remove chantrelles with a slotted spoon,
reserving pan juices. Set chantrelles aside.
Poached Salmon: Add salmon, stock, wine, and shallots
to pan juices in skiller. Bring to a boil. Reduce heat
to medium-low. Cover and simmer 10-12 minutes until
fish flakes in center of thickest part when tested
with a fork. Using 2 spatulas, carefully turn fish
over halfway through cooking time. Remove salmon with
a slotted spatula, reserving pan juices. Cover salmon
and keep warm.
Chantrelle Sauce: Boil pan juices gently until reduced
by half. Strain pan juices and return to skillet. Stir
in lemon juice, mustard and cream. Add chantrelles.
Boil gently until thickened slightly. Season with salt
and pepper. Ladle sauce over salmon on serving plates.
Sprinkle with herbs to garnish.
Source: Victoria Magazine, April 1994 Typed by
Katherine Smith Cyberealm BBS Watertown NY and home of
Kook-Net 315-786-1120
