Salmon With Chanterelles
Grrrrrgh!
Course : Salmon
From: HungryMonster.com
Serves: 4
 

Ingredients:

-----cooked mushrooms-----
1 tablespoon unsalted butter
12 ounces chanterelle mushrooms -- sliced
-----poached salmon-----
24 ounces salmon fillets or steaks
3/4 cup fish stock
1/4 cup white wine
1 tablespoon shallots -- chopped
-----chanterelle sauce-----
2 tablespoons lemon juice
1/2 teaspoon Dijon mustard
1/4 cup heavy cream
1 teaspoon salt and pepper
1 tablespoons chopped fresh chervil
1 tablespoons chives and parsley
 

Preparation:

Cooked Mushrooms: In a large skillet, melt butter over medium heat. Add chanterelles. Cover with a buttered round of waxed paper and lid. Cook 5 minutes until tender. Remove chanterelles with a slotted spoon, reserving pan juices. Set chanterelles aside. Poached Salmon: Add salmon, stock, wine, and shallots to pan juices in skillet. 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. Chanterelle Sauce: Boil pan juices gently until reduced by half. Strain pan juices and return to skillet. Stir in lemon juice, mustard and cream. Add chanterelles. 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