Pairs with Compton Family Wines Pinot Noir
• 8 ounces chanterelle mushrooms cleaned and thickly sliced.
• 2 tbsp ghee or clarified butter
• 2-6-ounces salmon filets
• Sea salt and ground pepper
• ½ cups slivers shallots
• 2 sprigs fresh thyme or ¼ tsp dried thyme
• ¼ cup of dry sherry
• ½ cup chicken stock
• ½ tsp minced garlic
Preheat oven to 425F Season salmon filets liberally with salt and pepper
Heat a large, heavy, oven safe sauté pan over medium high heat. When the pan is hot, add the ghee and swirl to coat the pan. Place the seasoned salmon skin-side up in the pan and sear for 2 minutes or until the salmon loosens easily from the pan. (Do not pry it. If you have got enough oil in the pan, the salmon will release when its completely seared.)
Turn the salmon over so the skin side is down. Toss in the mushrooms, slivered shallots and thyme. Place the pan in the oven and roast until the salmon is medium-rare (the outer flesh will flake with a fork but will still be glossy orange at the thickest part of the filet) for approximately 5 to 7 minutes. Remove the salmon to a warm plate and tent loosely with aluminum foil.
Turn the salmon over so the skin-side is down. Toss in the sliced mushrooms, slivered shallot and thyme. Place the pan in the oven and roast until the salmon is medium-rare (the outer flesh will flake with a fork but will still be glossy orange at the thickest part of the filet) for approximately 5 to 7 minutes. Remove the salmon to a warm plate and tent loosely with aluminum foil.
Return the saute pan to the burner over medium-high heat. Add the sherry and simmer for 2 to 3 minutes until most of the sherry has evaporated. Add the chicken stock and garlic and simmer for another 3 minutes or so. Taste the mushrooms for additional salt and pepper. Divide the mushroom mixture between two serving plate, top each with a salmon filet and serve.
Chefs note: If your mushrooms are very clean, you simply need to brush them before cooking. However, if they are dirty, you’ll have to wash them. Forget the crazy idea that you can’t wash mushrooms! Remember, they probably got some rain while they were growing and that didn’t wash away their flavor.Wash the chanterelles hours, or ideally a day before you need them. Turn on the tap to a low flow, hold the mushroom under the water and brush lightly to clean with a new paintbrush. Put the cleaned mushrooms into a colander to drip until all are cleaned.
Slice the steaks to serve and top with the blue cheese and cherry mixture.
Note: Melted onions and crispy potatoes are a great complement to this dish. Enjoy!
photo Sarah Breckenridge