Salmon Fillets With Wild Mushroom Ragout
- 3 tablespoons butter
- 5 shallots, minced
- 18 ounces mixed mushrooms (such as oyster, chanterelle, morel and crimini)
- 3/4 cup bottled clam juice
- 3/4 cup dry white wine
- 3 tablespoons whipping cream
- 2 teaspoons chopped fresh tarragon or 1/2 teaspoon dried
- 6 6- to 8-ounce salmon fillets
- Fresh lemon juice
- 2 tablespoons butter, melted
- Fresh tarragon sprigs
- Melt 3 tablespoons butter in heavy large skilled over medium heat. Add shallots and saute 2 minutes. Increase heat to medium-high. Add mushroom; saute until beginning to brown, about 8 minutes. Add clam juice and wine; boil until liquids are syrupy and almost evaporated, about 20 minutes. (Can be made 6 hours ahead. Cover and chill. Rewarm over medium heat, stirring frequently.) Add cream to mushrooms; boil until thickened, about 1 minute. Mix in chopped tarragon. Season with salt and pepper.
- Preheat broiler. Arrange salmon skin side down on broiler pan. Brush with lemon juice, then butter. Sprinkle with salt and pepper. Broil until just cooked through, without turning, about 6 minutes. Transfer to plates. Spoon mushrooms over. Garnish with tarragon.
butter, shallots, mushrooms, clam juice, white wine, whipping cream, tarragon, salmon, lemon juice, butter, tarragon sprigs
Taken from www.epicurious.com/recipes/member/views/salmon-fillets-with-wild-mushroom-ragout-50189887 (may not work)