| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Chicago | Seafood | 4 | Servings |
INGREDIENTS
| 1 | lb | Fresh Morel Mushrooms; (Or 1/4 Pound Dried) |
| 2 | Shallots; Minced | |
| 1 | Clove Garlic; Minced | |
| 10 | tb | Butter; Cut Into Pieces |
| 1 | c | Dry Sherry Or Madeira |
| 4 | Pieces Salmon Fillets (6 Ounces Each); Skins Removed | |
| Olive Oil | ||
| Salt And Freshly Ground Pepper | ||
| 16 | Green Onions; Cut Into 1/4 Inch Pc | |
| 4 | tb | Pancetta; Cubed And Trimmed |
INSTRUCTIONS
1. Soak fresh morels in cold water for 15 minutes; dried ones until reconstituted. Drain, pat dry and trim stems. Cut larger mushrooms in half. 2. Heat oven to 500 deg. Saute shallots and garlic in 2 tablespoons butter over low heat until soft. Add morels, turn up heat and cook 1 minute. Add sherry and reduce by half. 3. Whisk in remaining butter, working on and off the heat, until it is emulsified. 4. Heat a grill or ridged grill pan. Brush salmon fillets with oil and season with salt and pepper. Transfer salmon to a large pan and cook in the oven for 5 to 10 minutes. 5. Heat a medium-size, heavy frying pan over high heat. Add a few tablespoons olive oil. Add green onions and pancetta. Cook briefly, shaking the pan to prevent frying. Add morel mixture and mix. Season lightly. 6. Place a salmon fillet in the center of a warm dinner plate. Spoon morel mixture over the top and around the sides. Chicago Tribune Magazine 12/14/97 Adapted from "Women of Taste" by Beverly Russell Recipe by: Recipe by Suzy Crofton (Crofton on Wells, Chicago) Posted to MC-Recipe Digest V1 #1027 by Carriej999 <[email protected]> on Jan 21, 1998
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