Salmon with chantrelles
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Salmon with chantrelles
  Salmon    Fish  
Last updated 6/12/2012 1:21:15 AM. Recipe ID 53370. Report a problem with this recipe.
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      Title: Salmon with chantrelles
 Categories: Fish, Cyberealm
      Yield: 4 Servings
 
MMMMM----------------------COOKED MUSHROOMS---------------------------
      1 tb Unsalted Butter
     12 oz Chantrelle Mushrooms, sliced
           Lengthwise

MMMMM-----------------------POACHED SALMON----------------------------
     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

MMMMM----------------------CHANTRELLE SAUCE---------------------------
      2 tb Lemon Juice
    1/2 ts Dijon Mustard
    1/4 c  Heavy Cream
           Salt and Pepper
           Chopped fresh chervil,
           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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Recipe ID 53370 (Apr 03, 2005)

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