Vanilla Salmon With Wild Mushroom Fricassee |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 4 |
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From Chef Ray McCue from the N.Y. City restaurant 2 West, as shown of The Today Show (6/8/05). Ingredients:
4 (5 ounce) boneless skinless salmon fillets |
1 vanilla bean, split open |
olive oil, as needed |
4 tablespoons unsalted butter |
1/4 cup thinly sliced chanterelle mushroom |
1/4 cup thinly sliced shiitake mushroom |
1/4 cup thinly sliced cremini mushroom |
1 bunch large asparagus |
salt and pepper, as needed |
1 (750 ml) bottle merlot |
1 cup port wine |
2 ounces unsalted butter, chilled |
olive oil, as needed |
Directions:
1. Preheat the grill to 375°F.
2. Place the salmon in a mixing bowl with the vanilla bean and olive oil.
3. Marinate for 1 hour under refrigeration.
4. Season with salt and pepper.
5. When ready, grill the salmon for 4 minutes on each side.
6. In a large skillet, melt the butter over medium heat.
7. For the mushroom fricassee:.
8. Add the sliced mushrooms and asparagus, and saute until asparagus is just beginning to brown.
9. Season with salt and pepper.
10. For the red wine reduction:.
11. Pour the red wine into a medium sauce pot and reduce by half.
12. Add the port and reduce by half again.
13. Slowly whisk in butter.
14. Season with salt and pepper.
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