| 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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