Earthy Delights Recipe
http://www.earthy.com/
Salmon Fillets with Wild Mushroom RagoutThis is not the "everyday" sort of dinner you're
likely to be serving teenagers. This is special,
and should be prepared on a special evening,
preferably a romantic summer evening. It was
adapted from a recipe in the October, 1993 edition
of Bon Appetit Magazine. This is really a perfect
way in which to serve fresh chanterelles: the
flavors of the white wine, the salmon, and the
cream blend perfectly with their wild, woodsy
flavor to make a memorable meal.
Ingredients:
3 tablespoons butter
5 shallots, minced
18 ounces fresh
Chanterelle mushrooms
3/4 cup bottled clam juice
3/4 cup dry white wine
3 tablespoons whipping cream
2 teaspoons chopped fresh tarragon
6 salmon fillets, about 6-8 ounces each
Fresh lemon juice
2 tablespoons butter, melted
Fresh tarragon sprigs
Preparation:
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.
Directions:
This is not the "everyday" sort of dinner you're
likely to be serving teenagers. This is special,
and should be prepared on a special evening,
preferably a romantic summer evening. It was
adapted from a recipe in the October, 1993 edition
of Bon Appetit Magazine. This is really a perfect
way in which to serve fresh chanterelles: the
flavors of the white wine, the salmon, and the
cream blend perfectly with their wild, woodsy
flavor to make a memorable meal.