Salmon with Chantrelles

• 1 tablespoon butter, unsalted
• 12 ounces mushrooms sliced
• 24 ounces salmon fillets
• 3/4 cup fish stock
• 1/4 cup white wine
• 1 tablespoon shallots chopped

1. In a large skillet, melt butter over medium heat.
2. Add chantrelles.
3. Cover with a buttered round of waxed paper and lid.
4. Cook 5 minutes until tender.
5. Remove chantrelles with a slotted spoon, reserving pan juices.
6. Set chantrelles aside.
7. Poached Salmon: Add salmon, stock, wine, and shallots to pan juices in skiller.
8. Bring to a boil.
9. Reduce heat to medium-low.
10. Cover and simmer 10 to 12 minutes until fish flakes in center of thickest part when tested with a fork.
11. Using 2 spatulas, carefully turn fish over halfway through cooking time.
12. Remove salmon with a slotted spatula, reserving pan juices.
13. Cover salmon and keep warm.

butter, mushrooms, salmon, fish stock, white wine, shallots

Taken from recipeland.com/recipe/v/salmon-chantrelles-46588 (may not work)