*  Exported from  MasterCook  *
 
                          SALMON WITH CHANTRELLES
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Fish
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         -----COOKED MUSHROOMS-----
    1       tb           Unsalted Butter
   12       oz           Chantrelle Mushrooms, sliced
                         Lengthwise
                         -----POACHED SALMON-----
   24       oz           Salmon Fillets or Steaks,
                         Cut 3/4 to 1 thick
      3/4   c            Fish Stock
      1/4   c            White Wine
    1       tb           Shallots, chopped
                         -----CHANTRELLE SAUCE-----
    2       tb           Lemon Juice
      1/2   ts           Dijon Mustard
      1/4   c            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 medium-low. Cover and simmer 10-12 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
   Kook-Net 315-786-1120
  
 
 
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