Salmon Fillets with Wild Mushroom Ragout
Adapted from a recipe in the October, 1993 edition
of Bon Appetit Magazine, this recipe is a perfect
way in which to serve fresh chanterelles: the
flavors of the white wine, the salmon, and the
cream blend perfectly with the wild, woodsy
flavor of the mushrooms to make a memorable meal.
Melt the butter in a heavy skillet over medium heat. Add the minced shallots and sauté for 2-3 minutes.
Increase the heat to medium-high and add the mushrooms. Sauté until they begin to brown. This should take about 8 minutes.
Add the bottled clam juice and the white wine. Boil the mixture until the liquid have reduced and become syrupy. This should take roughly 20 minutes.
Add the whipping cream to the mixture and boil until thickened, about 1 minute.
Stir in the chipped fresh tarragon and season with salt and pepper.
Preheat the broiler.
Arrange the salmon, skin side down, on the broiler pan. Brush the fillets with lemon, then with the melted butter. Sprinkle with salt and pepper. Broil just until cooked through, without turning, about 6 minutes.
Transfer the filets to a plate and spoon the mushrooms over the top. Garnish with tarragon sprigs and slices of fresh lemon.