Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Fish Main Dish
Cyberealm
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/3 lb Mushrooms -- commercial, wild,
-or a mixture of both
2 tb Butter
1/2 c Onion -- finely diced
1 Clove Garlic -- minced
1 pn Dried Savory -- crumbled
1 pn Pepper
1/4 ts Salt
2 tb Dry Sherry or Madeira
12 oz Salmon Fillets -- cross-cut
4 lg Swiss Chard Leaves -- stemmed,
-blanched, rinsed in cold
-water, drained and patted
-dry
1/2 c Brown Veal or Poultry Stock
1 oz Dry White Wine
Finely dice the mushrooms (if using wild mushrooms
with an interesting shape, cut them into long strips
or wedges.) Melt 1 tb of the butter in a large
non-stick skillet over medium-high heat. Add the
mushrooms and onion and cook, shaking or stirring,
until the mushrooms begin to wilt. Add the garlic,
savory, pepper, and 1/8 ts salt. Cook until the liquid
given off by the mushrooms is nearly gone, then add
the sherry and cook until evaporated. Remove from
heat, taste for seasoning, and set aside to cool.
Remove any pin bones from the salmon fillets and
season lightly with remaining salt and pepper. Lay out
2 chard leaves in opposite directions, slightly
overlapping. Place a salmon fillet across the middle,
skin side up (if the belly flap is especially long or
thin, fold it double for a more compact, even shape.)
Arrange 1/4 of the mushrooms mixture on each side of
the salmon. Fold the near end of the leaves over the
fish, tuck in the sides, then fold the whole thing
over the remaining leaf, forming an envelope. Trim off
the remainder of the leaf to form a neat package.
Repeat with the remaining salmon fillet.
Heat the stock and wine to a simmer in the same
skillet used for the mushrooms. Place the salmon
packages in the pan, seam side down, cover, and cook
at a simmer until a skewer easily enters the center of
the fish, 8-12 minutes depending on the thickness.
Transfer the fish to plates, turn the heat under the
skillet to high, and reduce the stock slightly. Swirl
in the remaining butter, taste for seasoning, and pour
over the fish.
