| 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 | T | 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 | T | Pancetta, Cubed And Trimmed |
INSTRUCTIONS
Soak fresh morels in cold water for 15 minutes; dried ones until reconstituted. Drain, pat dry and trim stems. Cut larger mushrooms in half. 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. Whisk in remaining butter, working on and off the heat, until it is emulsified. 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. 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. 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 <Carriej999@aol.com> on Jan 21, 1998
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