Escalope of Salmon With Chanterelles |
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Prep Time: 40 Minutes Cook Time: 5 Minutes |
Ready In: 45 Minutes Servings: 1 |
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Ingredients:
150 g salmon (escalope) |
10 g canned chanterelles |
100 ml fish stock |
50 ml noilly prat (vermouth) |
25 g broad beans (blanched) |
25 g peas (blanched) |
50 g butter |
25 g shallots, chopped |
lemon juice |
25 g sea salt |
Directions:
1. Add 25g of Butter to a small sauti pan.
2. Add Chanterelles and shallots, cover with a lid and sweat for a few minutes.
3. Make a space for the salmon in the pan, add wine and fish stock.
4. Poach for 4-5 minutes, take out fish and keep warm.
5. Reduce cooking liquid by two thirds, take out mushrooms.
6. Cut butter into small cubes and whisk in to make sauce. Add lemon juice abd peas.
7. Return mushrooms, add broad beans and peas, check seasoning.
8. Place salmon on plate with sauce to the side I found this recipe on a site among others.
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