Vanilla Salmon With Wild Mushroom Fricassee Recipes

SALMON FRICASSEE

Steps:

• Season salmon with salt and pepper. Heat a large straight-sided skillet or wide, shallow pot over medium-high; add 1 tablespoon butter and oil. When foam subsides, add salmon, skin-sides down. Cook, undisturbed, until skin is crisp and fish turns opaque halfway up sides, about 5 minutes (if butter begins to brown, lower heat). Transfer salmon to a plate, skin-sides up.
• Reduce heat to medium-low; add shallots, celery, fennel, and mushrooms, scraping up any browned bits from bottom of skillet; season with salt and pepper. Sauté, stirring occasionally, until vegetables soften but don't develop color and mushrooms become glossy, 7 to 9 minutes. Stir in flour; cook 1 minute. Add wine and bring to a boil, stirring constantly, until liquid just thickens, about 30 seconds. Add clam juice, tarragon sprigs, and bay leaf. Bring to a simmer, then partially cover, reduce heat to medium-low, and simmer 10 minutes.
• Return salmon to skillet, skin-sides up, along with any accumulated juices. Partially cover and continue simmering until just cooked through, 4 to 5 minutes. Transfer salmon to a plate; remove and discard herbs.
• In a small bowl, whisk together egg yolks and cream. Slowly pour in 1/2 cup cooking liquid, whisking constantly. Stir cream mixture into skillet. Add remaining 1 tablespoon butter and lemon juice, stirring until butter melts. Return salmon, skin-sides up, and any accumulated juices to skillet; simmer, uncovered, 30 seconds. Top with tarragon leaves and fennel fronds and serve with rice or bread.

SALMON WITH WILD MUSHROOM RAGOUT

Steps:

• Melt the 4 tbsp butter in a large skillet over med. heat. Add the shallots and saute 2 minute Increase heat to med-high. Add mushrooms and saute until beginning to brown, about 8 minute
• Add clam juice and wine. Boil until liquids are syrupy and almost evaporated, about 20 minute
• Add cream and boil until thickened, about 1 minute Mix in tarragon, season with salt and pepper.
• Preheat broiler or grill. Place salmon skin side down on rack. Brush with lemon juice, then the melted butter. Broil or grill, without turning, until just cooked through, about 7-8 minutes. Transfer to plates. Spoon mushroom mix over the top.

WILD MUSHROOM FRICASSEE

Steps:

• In a small saucepan bring the white wine to the boil and boil for 30 seconds. Reserve.
• Brush any earth and dirt carefully off the wild mushrooms. Wash briefly (for 10-15 seconds at the most) in water and drain on a clean tea-towel. Set aside.
• Make the croutons by slicing the baguette into very thin slices. Toast the slices until golden brown and rub with the clove of peeled garlic.
• Heat 1 tablespoon of butter in a large, heavy-based frying pan. Fry the chopped shallots, stirring, over medium heat for 30 seconds without allowing them to brown.
• Turn up the heat and add the garlic and all the wild mushrooms apart from the black trumpets.
• Season with salt and freshly ground pepper. Add the reserved white wine and gently mix inches.
• Cover the frying pan with a large lid and cook over high heat for 1 minute.
• Uncover the mushrooms and add the lemon juice. Stir in the remaining butter until melted.
• Add two-thirds of the parsley leaves and the diced tomatoes. Cook for a further 10-30 seconds.
• Serve the mushrooms fricassee in either a large bowl or four soup plates. Sprinkle over the remaining parsley and serve with the croutons on the side.

VANILLA SALMON WITH WILD MUSHROOM FRICASSEE

Steps:

• Preheat the grill to 375°F.
• Place the salmon in a mixing bowl with the vanilla bean and olive oil.
• Marinate for 1 hour under refrigeration.
• Season with salt and pepper.
• When ready, grill the salmon for 4 minutes on each side.
• In a large skillet, melt the butter over medium heat.
• For the mushroom fricassee:.
• Add the sliced mushrooms and asparagus, and saute until asparagus is just beginning to brown.
• Season with salt and pepper.
• For the red wine reduction:.
• Pour the red wine into a medium sauce pot and reduce by half.
• Add the port and reduce by half again.
• Slowly whisk in butter.
• Season with salt and pepper.