Fish recipes |
Chard-Wrapped Salmon & Duxelles |
1/3 lb mushrooms; commercial, wild, or a mi 2 tablespoon butter 1/2 cup onion; finely diced 1 clove garlic; minced 1 pinch dried savory; crumbled 1 pinch pepper 1/4 teaspoon salt 2 tablespoon dry sherry or madeira 12 oz salmon fillets; cross-cut 4 large swiss chard leaves; stemmed, blanched, rinsed 1/2 cup brown veal or poultry stock 1 oz dry white wine |
Finely dice the mushrooms (if using wild mushrooms with an interesting shape, cut them into long strips or wedges.) Melt 1 tb of the butter in a large non-stick skillet over medium-high heat. Add the mushrooms and onion and cook, shaking or stirring, until the mushrooms begin to wilt. Add the garlic, savory, pepper, and 1/8 ts salt. Cook until the liquid given off by the mushrooms is nearly gone, then add the sherry and cook until evaporated. Remove from heat, taste for seasoning, and set aside to cool. Arrange 1/4 of the mushrooms mixture on each side of the salmon. Fold the near end of the leaves over the fish, tuck in the sides, then fold the whole
thing over the remaining leaf, forming an envelope. Trim off the remainder of the leaf to form a neat package. Repeat with the remaining salmon fillet. |