| 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 <Carriej999@aol.com> on
Jan 21, 1998
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