Salmon With Chanterelle Mushroom Sauce Food

BAKED SALMON WITH MUSHROOM SAUCE

Steps:

• Cut salmon into 4 equal portions.
• Lightly butter a 13x9 baking dish.
• Place salmon in the dish.
• Heat butter in skillet and add mushrooms and green onions.
• Saute over medium heat until mushrooms are tender.
• Stir in flour, parsley and salt.
• Add milk and bring to a boil.
• Cook and stir until thick, then add wine or water and lemon juice.
• Boil one minute, then pour sauce over salmon.
• Bake at 350° for 20 to 25 minutes or until fish flakes easily.

SALMON WITH SAUTéED MUSHROOMS, SHALLOTS AND FRESH HERBS

Steps:

• Preheat the oven to 300ºF. Cover a baking sheet with foil and lightly oil the foil. Place the salmon on top. Season with salt and pepper. Fill a roasting pan with boiling water and place it on the oven floor.
• Place the salmon in the oven and bake until the fish flakes and white bubbles of protein appear on the surface, 10 to 20 minutes, depending on the size of the fillets. Remove from the heat.
• Meanwhile, cook the mushrooms. Heat a large, heavy frying pan over medium-high heat and add 1 tablespoon of the olive oil. When the oil is hot (you can feel the heat when you hold your hand above the pan), add the mushrooms and cook, stirring or tossing in the pan, for a few minutes, until they begin to soften and sweat. Add the remaining oil, turn the heat to medium, and add the shallots, garlic, and herbs. Stir together, add 1/2 teaspoon salt and freshly ground pepper to taste, and cook, stirring often, for another 1 to 2 minutes, until the shallots and garlic have softened and the mixture is fragrant. Add the wine and cook, stirring often and scraping the bottom of the pan, until the wine has just about evaporated. Taste and adjust seasonings. Remove from the heat.
• Serve the salmon with a spoonful of mushrooms on top or on the side.

WHOLE GRILLED SALMON WITH CHANTERELLES

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.

CHANTERELLE MUSHROOM RECIPE

Steps:

• Cut the shallot very finely. How to cut chanterelles: leaves small mushrooms whole, cut medium mushrooms into 2 parts, big mushrooms into 3-4 parts.
• In a medium bowl, whisk the eggs with cream, season them with salt and pepper.
• Heat the butter in a medium/large non-stick frying pan over medium heat. Cook the shallot until soft, then increase the heat to medium-high and add the mushrooms in an even layer. Cook without stirring for 1-2 minutes, when they release water you can stir them. Increase the heat to high and cook the mushrooms until the excess liquid is evaporated, but the mushrooms are just slightly soft (they should not be completely soft at this point).
• Add the eggs to the pan. Cook the eggs slowly over low heat, stirring constantly with a spatula, until set but still soft and not dry.
• Enjoy!

EASY CHANTERELLE MUSHROOMS IN CREAM SAUCE

Steps:

• Melt butter in a pan over medium heat and cook shallots until soft and translucent, about 5 minutes. Add chanterelle mushrooms and cook an additional 2 minutes. Add cream and cook until mushrooms are soft, 5 to 10 minutes.
• Stir flour and water together and add to mushrooms. Bring to a boil. Season with salt, herbes de Provence, and pepper.

ESCALOPE OF SALMON WITH CHANTERELLES

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.

SALMON WITH CHANTERELLE MUSHROOM SAUCE

Steps:

• Preheat oven to 400 degrees. Place the salmon on a sheet pan. Then, combine the remaining ingredients and pour over the salmon. Bake until firm, about 10 minutes. Chanterelle Mushroom Sauce - ½ (one-half) pound fresh chanterelles - 1 Tablespoon shallots, chopped - 1 teaspoon garlic, chopped - 1 Tablespoon butter - ¼ (one-quarter) cup King Estate Pinot Gris - ¾ (three-quarters) cup heavy cream - salt and pepper, to taste Preheat a sauté pan, and then add butter, chanterelles, shallots and garlic and cook until soft. Drain excess juice and add wine and cook to reduce. Then add heavy cream and reduce until it coats the back of a spoon, about 10 minutes. Season to taste, then ladle over the salmon.