SALMON WITH CHANTRELLES

      Title: SALMON WITH CHANTRELLES
  Categories: Fish, Cyberealm
       Yield: 4 Servings
  
 MMMMM----------------------COOKED MUSHROOMS---------------------------
       1 tb Unsalted Butter
      12 oz Chantrelle Mushrooms, sliced
            Lengthwise
 
 MMMMM-----------------------POACHED SALMON----------------------------
      24 oz Salmon Fillets or Steaks,
            Cut 3/4" to 1" thick
     3/4 c  Fish Stock
     1/4 c  White Wine
       1 tb Shallots, chopped
 
 MMMMM----------------------CHANTRELLE SAUCE---------------------------
       2 tb Lemon Juice
     1/2 ts Dijon Mustard
     1/4 c  Heavy Cream
            Salt and Pepper
            Chopped fresh chervil,
            Chives and Parsley
  
   Cooked Mushrooms: In a large skillet, melt butter over medium heat.
   Add chantrelles. Cover with a buttered round of waxed paper and lid.
   Cook 5 minutes until tender. Remove chantrelles with a slotted spoon,
   reserving pan juices. Set chantrelles aside.
   
   Poached Salmon: Add salmon, stock, wine, and shallots to pan juices in
   skiller. 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.
   
   Chantrelle Sauce: Boil pan juices gently until reduced by half.
   Strain pan juices and return to skillet. Stir in lemon juice, mustard
   and cream. Add chantrelles. 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 Typed by Katherine Smith
   Cyberealm BBS Watertown NY and home of Kook-Net 315-786-1120
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