Name: Escalope of Salmon with Chanterelles
Ingredients: 150g escalope of salmon; 10 gram canned chanterelles; 100 milliliter good fish stock; 50 milliliter noilly prat; 25 gram broad beans (blanched); 25 gram peas (blanched); 50 gram butter; 25 gram shallots (chopped); Few drops of lemon juice; 25 gram sea salt

Escalope of Salmon with Chanterelles

Ingredients

150g escalope of salmon
10 grams canned chanterelles
100 milliliters good fish stock
50 milliliters noilly prat
25 grams broad beans (blanched)
25 grams peas (blanched)
50 grams butter
25 grams shallots (chopped)
Few drops of lemon juice
25 grams sea salt

Instructions

Serve : 1 portion. Add 25g of butter to a small saute 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.