LOCATION: Recipes >> Fish >> Salmon Chanterelles
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Salmon Chanterelles
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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.
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