Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

----------------------COOKED MUSHROOMS---------------------------
1 tb Unsalted Butter Lengthwise
12 oz Chantrelle Mushrooms, sliced

-----------------------POACHED SALMON----------------------------
24 oz Salmon Fillets or Steaks, 1/4 c White Wine
Cut 3/4" to 1" thick 1 tb Shallots, chopped
3/4 c Fish Stock

----------------------CHANTRELLE SAUCE---------------------------
2 tb Lemon Juice Salt and Pepper
1/2 ts Dijon Mustard Chopped fresh chervil,
1/4 c Heavy Cream 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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