Recipe - Salmon With Chantrelles

COOKED MUSHROOMS
1 tablespoon Unsalted Butter
12 ounce Chantrelle Mushrooms, cut or sliced up
Lengthwise

POACHED SALMON
24 ounce Salmon Fillets or Steaks,
Cut 3/4" to 1" thick
Three fourths cup Fish Stock
One fourth cup White Wine
1 tablespoon Shallots, chopped

CHANTRELLE SAUCE
2 tablespoon Lemon Juice
One half teaspoon Dijon Mustard
One fourth cup 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 mediumlow. Cover and simmer 1012
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.

Source: Victoria Magazine, April 1994 Typed by Katherine Smith Cyberealm
BBS Watertown NY and home of KookNet 3157861120

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