INGREDIENTS

INSTRUCTIONS

Dust 2 6 oz fillets of salmon with flour. Shake off excess flour. In a
saute pan, heat clarified butter. Add fillets, and brown on one side; turn.
Add garlic, shallots, red peppers and chopped cilantro and mushrooms. With
fillets still in pan, deglaze with dry sherry. Add fish stock. Reduce over
hight heat for 2 to 3 minutes. Add cream. Reduce until sauce thickens.
Remove salmon  to heated serving plate. To the sauce still in the pan, add
2 to 3 Tablespoons Madeira. Cook only a minute more, long enough to
evaporate the alcohol. Lace salmon with sauce, garnish with a dollop of
creme fraiche and a sprig of cilantro.
***NOTES: When I made this dish, I didn't have fresh chanterelles, so I
used a couple of dried Shitake mushrooms which I soaked in hot water for
about 10 minutes before I rinsed and sliced them. I also didn't use any
cilantro because my husband hates it. I would have loved it myself! The
most important note to this recipe is NOT to overcook the salmon. I cooked
it until brown on the bottom, flipped it, proceeded with the recipe, but
removed the salmon right after deglazing the pan in order to prevent the sa
lmon from over an overdry quality that is most unpleasant and a tremendous
waste of a good piece of fish. I used only the tail fillets for this dish,
eliminating the "bone" problem. I also had no idea exactly what a Christy
red pepper was, so I used some really lovely roasted red pepper. The fish
stock I made with the head, bones and tail of the fish and added some
celery, onion and peppercorns and bay leaf to the fish stock, cooking it
only 20 minutes to prevent bitterness of the stock. I also strained the
stock through cheesecloth to eliminate the grey cloudy pieces. From the
files of Al Rice, North Pole Alaska.
Feb 1994
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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