Escalope of Salmon with Chanterelles
Ingredients
- 150g escalope of salmon
- 10 gram canned chanterelles
- 100 milliliter good fish stock
- 50 milliliter noilly prat
- 25 gram broad beans (blanched)
- 25 gram peas (blanched)
- 50 gram butter
- 25 gram shallots (chopped)
- Few drops of lemon juice
- 25 gram sea salt
Instructions
Serve : 1 portion. Add 25g of butter to a small saute 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.