1 tablespoon unsalted butter
12 oz chantrelle mushrooms, sliced
24 oz salmon fillets or steaks,
1 cut 3/4 to 1 thick
3/4 cup fish stock
1/4 cup white wine
1 tablespoon shallots, chopped
2 tablespoon lemon juice
1/2 teaspoon dijon mustard
1/4 cup heavy cream
1 salt and pepper
1 chopped fresh chervil,
1 chives and parsley
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.
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