Recipe - Grilled Salmon W Roastedchanterelle Mushrooms And Shallots

6 lg Peeled shallots, thinly
cut or sliced up
6 tablespoon Olive oil, divided
1 Head garlic, peeled
1 bn Fresh thyme
24 md Chanterelle mushrooms
One half Sprig fresh tarragon
1 cup Dry vermouth
3 cup Chicken broth
One fourth cup Whipping cream
Salt
Freshly ground black pepper
6 Pieces (56 ounce ea) fresh
salmon fillets

Stir shallots with 3 tablespoons oil, 2 tablespoons chopped thyme, 2
teaspoons chopped garlic, and salt and pepper to taste. Place on shallow
baking pan and roast at 350°F 12 minutes. Clean and trim mushrooms. Roast
on separate shallow baking pan at 450°F 8 minutes. In heavy saucepan, heat
2 tablespoons oil. Add roasted shallots and 2 cloves garlic. Cook on medium
high heat until shallots and garlic begin to caramelize (they will appear
to be coated with a golden brown syrup). Add 2 sprigs thyme, tarragon and
vermouth. Continue to cook on medium high until liquid reduces by half. Add
chicken broth and cream. Turn down heat to medium and cook until liquid
again reduces by half. If sauce separates, put in blender on high speeD
with 1 teaspoon melted butter.) In saucepan, heat shallot mixture,
mushrooms, and any juices from baking pans on medium heat. Meanwhile, brush
salmon with remaining 1 tablespoon olive oil and grill or broil 5 to 6
minutes; turn. Grill 5 to 6 minutes more until salmon is opaque and flakes
easily. Spoon mushroom sauce over salmon.

6 servings. Source: The Boulevard Restaurant, San Francisco, CA.

Downloaded from http://www.roa.com/index.html, Recipes of America,
Milwaukee PBS

MCBuster formatted by Gail Shermeyer 4paws@netrax.net on Mar 25, 1997

Recipe by: http://www.roa.com/index.html, Recipes of America Posted to
MCRecipe Digest V1 #558 by 4paws@netrax.net (ShermeyerGail) on Apr 08,
1997