Preparation:
Cooked Mushrooms: In a large skillet, melt butter over medium heat. Add chanterelles. Cover with a buttered round of waxed paper and lid. Cook 5 minutes until tender. Remove chanterelles with a slotted spoon, reserving pan juices. Set chanterelles aside.
Poached Salmon: Add salmon, stock, wine, and shallots to pan juices in skillet. 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.
Chanterelle Sauce: Boil pan juices gently until reduced by half. Strain pan juices and return to skillet. Stir in lemon juice, mustard and cream. Add chanterelles. 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 |
