Recipe Archives->Fish->Salmon Chanterelles

Escalope of Salmon with Chanterelles
Serve : 1 portion 

150g escalope of salmon 
10 g canned chanterelles 
100 ml good fish stock 
50 ml noilly prat 
25 g broad beans (blanched) 
25 g peas (blanched) 
50 g butter 
25 g shallots (chopped) 
Few drops of lemon juice 
25 g sea salt 

Add 25g of butter to a small saute pan. Add chanterelles and
shallots, cover with a lid and sweat for a few minutes. Make a
space for the salmon in the pan, add wine and fish stock. Poach
for 4-5 minutes, take out fish and keep warm. Reduce cooking liquid
by two thirds, take out mushrooms. Cut butter into small cubes and
whisk in to make sauce. Add lemon juice abd peas. Return mushrooms,
add broad beans and peas, check seasoning. Place salmon on plate
with sauce to the side.

Printable version: salmon-chanterelles.txt.