Recipe - Salmon Fillets With Tarragon And Wine Sauce

3 tablespoon Butter
5 Shallots; minced
18 ounce Mixed mushrooms; (such as
oyster,
; chanterelle, morel
; andcrimini)
Three fourths cup Bottled clam juice
Three fourths cup Dry white wine
3 tablespoon Whipped cream
2 teaspoon Chopped fresh tarragon or
One half teaspoon
; dried
6 Salmon fillets; (6to
8ounce)
Fresh lemon juice
2 tablespoon Butter; melted
Fresh tarragon sprigs

Melt 3 tablespoons butter in heavy large skillet over medium heat. Add
shallots and saute 2 minutes. Increase heat to mediumhigh. Add mushrooms;
saute until beginning to brown, about 8 minutes. Add clam juice and wine;
boil until liquids are syrupy and almost evaporated, about 20 minutes. (Can
be made 6 hours ahead. Cover and chill. Rewarm over medium heat, stirring
frequently.) Add cream to mushrooms; boil until thickened, about 1 minute.
Mix in chopped tarragon. Season with salt and pepper.

Preheat broiler. Arrange salmon skin side down on broiler pan. Brush with
lemon juice, then butter. Sprinkle with salt and pepper. Broil until just
cooked through, without turning, about 6 minutes. Transfer to plates. Spoon
mushrooms over. Garnish with tarragon.

Serves 6.

Bon Appetit October 1993

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