2 cups chopped French Horn mushrooms
2 Tbsp. vegetable oil
1/2 cup chopped parsley
3 large shallots, sliced
Salt & pepper
4 6 oz. sockeye salmon fillets
2 cups black tea water
1 cup seabeans blanched
2 tbsp. salted butter
Heat oil in a sauté pan and add
mushrooms cooking for 5-6 minutes, and then add shallots and all
but 1 Tbsp. of the chopped parsley. Seas with salt and pepper
and cook until crisp.
While mushrooms are cooking, poach the salmon fillets in a shallow
pan that has the 2 cups of tea. Cook the salmon only until center
has barely lost its red color (pink). Remove and keep warm on
a a platter.
Reduce the poaching solution until only several Tbsps. remain.
Swirl in butter and seabeans.
Surround salmon with crisp mushroom sauté and top salmon
with reduced tea & seabeans.
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