Recipe - Chard-Wrapped Salmon And Duxelles

1/3 pound Mushrooms; commercial, wild,
or a mixture of both
2 tablespoon Butter
One half cup Onion; finely minced
1 Clove Garlic; minced
1 pn Dried Savory; crumbled
1 pn Pepper
One fourth teaspoon Salt
2 tablespoon Dry Sherry or Madeira
12 ounce Salmon Fillets; crosscut
4 lg Swiss Chard Leaves; stemmed,
blanched, rinsed in cold
water, drained and patted
dry
One half cup Brown Veal or Poultry Stock
1 ounce Dry White Wine

Finely dice the mushrooms (if using wild mushrooms with an interesting
shape, cut them into long strips or wedges.) Melt 1 tablespoon of the butter in a
large nonstick skillet over mediumhigh heat. Add the mushrooms and onion
and cook, shaking or stirring, until the mushrooms begin to wilt. Add the
garlic, savory, pepper, and 1/8 teaspoon salt. Cook until the liquid given off by
the mushrooms is nearly gone, then add the sherry and cook until
evaporated. Remove from heat, taste for seasoning, and set aside to cool.

Remove any pin bones from the salmon fillets and season lightly with
remaining salt and pepper. Lay out 2 chard leaves in opposite directions,
slightly overlapping. Place a salmon fillet across the middle, skin side up
(if the belly flap is especially long or thin, fold it double for a more
compact, even shape.) Arrange One fourth of the mushrooms mixture on each side of
the salmon. Fold the near end of the leaves over the fish, tuck in the
sides, then fold the whole thing over the remaining leaf, forming an
envelope. Trim off the remainder of the leaf to form a neat package. Repeat
with the remaining salmon fillet.

Heat the stock and wine to a simmer in the same skillet used for the
mushrooms. Place the salmon packages in the pan, seam side down, cover, and
cook at a simmer until a skewer easily enters the center of the fish, 812
minutes depending on the thickness.

Transfer the fish to plates, turn the heat under the skillet to high, and
reduce the stock slightly. Swirl in the remaining butter, taste for
seasoning, and pour over the fish.

Per Serving: Calories: 415, Protein: 32 g, Carbohydrate: 9 g, Fat: 27 g,
Saturated Fat: 11 g, Cholesterol: 125 mg, Sodium: 495 mg, Fiber
: 2 g.

Source: San Francisco Chronicle Typed by Katherine Smith

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini