Escalope Of Salmon With Chanterelles Recipes
ESCALOPE OF SALMON WITH CHANTERELLES
Make and share this Escalope of Salmon With Chanterelles recipe from Food.com.
Provided by Julie chazelet
Categories Free Of...
Time 45m
Yield 1 serving(s)
Number Of Ingredients 10
Steps:
- Add 25g of Butter to a small sauti 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 I found this recipe on a site among others.
Nutrition Facts : Calories 607.5, Fat 46.5, SaturatedFat 26.6, Cholesterol 185.8, Sodium 10411, Carbohydrate 12, Fiber 2.7, Sugar 1.9, Protein 36.1
WHOLE GRILLED SALMON WITH CHANTERELLES
This recipe is going to instruct you to remove the backbone of the fish from inside the cavity-no small task but well worth it. You can also just tie two whole fillets of salmon together (skin side facing out) if you'd like.
Provided by Nick Nutting
Categories Bon Appétit Fish Salmon Seafood Grill Herb Mushroom Spring Summer Dinner Lemon Dill Tarragon Thyme
Yield 8 servings
Number Of Ingredients 15
Steps:
- Chanterelles:
- Heat a large skillet, preferably cast iron, over medium-high. Add butter and oil and swirl pan until butter is melted. Add mushrooms, thyme, and garlic and season with salt and pepper. Cook, tossing often, until mushrooms are golden brown and tender, 5-8 minutes; set aside.
- Salmon and assembly:
- Prepare a grill for medium-low heat. Using a sharp knife, make a slit along belly of salmon, running from rib cage to tail. Turn salmon on its back and cut along both sides of backbone without piercing through skin on other side. Carefully remove backbone without tearing skin, then remove pin bones with small needle-nose pliers or tweezers. Season inside of fish with salt and pepper and stuff lemon slices, dill, thyme, and tarragon inside cavity. Tie wet kitchen twine around fish in several places to secure. Place on a rimmed baking sheet; rub skin all over with oil.
- Carefully place fish on grill grates and grill, uncovered, until flesh on bottom side is mostly opaque but still slightly translucent in the center, 12-18 minutes. Carefully turn fish and cook on the other side to the same doneness, 8-10 minutes. Transfer fish to a clean rimmed baking sheet and let rest at least 10 minutes.
- Place skillet with chanterelles directly on edge of grill to reheat while you portion the fish. Remove strings and peel back skin from salmon; discard. Break flesh of top fillet into large pieces and transfer to a platter. Discard aromatics and remove skin from bottom fillet, break up, and transfer to platter. Season with more salt and pepper and spoon warm chanterelles over.
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