Recipe - Grilled Atlantic Salmon With Morels And Pancetta

1 pound Fresh Morel Mushrooms; (Or
One fourth Pound Dried)
2 Shallots; Minced
1 Clove Garlic; Minced
10 tablespoon Butter; Cut Into Pieces
1 cup Dry Sherry Or Madeira
4 Pieces Salmon Fillets (6
Ounces Each); Skins Removed
Olive Oil
Salt And Freshly Ground
Pepper
16 Green Onions; Cut Into 1/4
Inch Pc
4 tablespoon Pancetta; Cubed And Trimmed

1. Soak fresh morels in cold water for 15 minutes; dried ones until
reconstituted. Drain, pat dry and trim stems. Cut larger mushrooms in half.

2. Heat oven to 500 deg. Saute shallots and garlic in 2 tablespoons butter
over low heat until soft. Add morels, turn up heat and cook 1 minute. Add
sherry and reduce by half.

3. Whisk in remaining butter, working on and off the heat, until it is
emulsified.

4. Heat a grill or ridged grill pan. Brush salmon fillets with oil and
season with salt and pepper. Transfer salmon to a large pan and cook in the
oven for 5 to 10 minutes.

5. Heat a mediumsize, heavy frying pan over high heat. Add a few
tablespoons olive oil. Add green onions and pancetta. Cook briefly, shaking
the pan to prevent frying. Add morel mixture and mix. Season lightly.

6. Place a salmon fillet in the center of a warm dinner plate. Spoon morel
mixture over the top and around the sides.

Chicago Tribune Magazine 12/14/97 Adapted from "Women of Taste" by Beverly
Russell

Recipe by: Recipe by Suzy Crofton (Crofton on Wells, Chicago)

Posted to MCRecipe Digest V1 #1027 by Carriej999 Carriej999@aol.com on
Jan 21, 1998