| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Dairy |
|
Fish, Cyberealm |
4 |
Servings |
INGREDIENTS
| 1 |
tb |
Unsalted Butter |
| 12 |
oz |
Chantrelle Mushrooms, sliced |
|
|
Lengthwise |
| 24 |
oz |
Salmon Fillets or Steaks, |
|
|
Cut 3/4" to 1" thick |
| 3/4 |
c |
Fish Stock |
| 1/4 |
c |
White Wine |
| 1 |
tb |
Shallots, chopped |
| 2 |
tb |
Lemon Juice |
| 1/2 |
ts |
Dijon Mustard |
| 1/4 |
c |
Heavy Cream |
|
|
Salt and Pepper |
|
|
Chopped fresh chervil, |
|
|
Chives and Parsley |
INSTRUCTIONS
COOKED MUSHROOMS
POACHED SALMON
CHANTRELLE SAUCE
Cooked Mushrooms: In a large skillet, melt butter over medium heat. Add
chantrelles. Cover with a buttered round of waxed paper and lid. Cook 5
minutes until tender. Remove chantrelles with a slotted spoon, reserving
pan juices. Set chantrelles aside.
Poached Salmon: Add salmon, stock, wine, and shallots to pan juices in
skiller. Bring to a boil. Reduce heat to medium-low. Cover and simmer 10-12
minutes until fish flakes in center of thickest part when tested with a
fork. Using 2 spatulas, carefully turn fish over halfway through cooking
time. Remove salmon with a slotted spatula, reserving pan juices. Cover
salmon and keep warm.
Chantrelle Sauce: Boil pan juices gently until reduced by half. Strain pan
juices and return to skillet. Stir in lemon juice, mustard and cream. Add
chantrelles. Boil gently until thickened slightly. Season with salt and
pepper. Ladle sauce over salmon on serving plates. Sprinkle with herbs to
garnish.
Source: Victoria Magazine, April 1994 Typed by Katherine Smith Cyberealm
BBS Watertown NY and home of Kook-Net 315-786-1120
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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