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Escalope of Salmon with Chanterelles


Serve : 1 portion

1 150g Escalope of Salmon
10 g of Canned Chanterelles
100 ml good fish stock
50 ml Noilly Prat
25 g Broad Beans (blanched)
25 g Peas (blanched)
50 g Butter
25 g Shallots (chopped)
Few drops of Lemon juice
25 g Sea Salt

Add 25g of Butter to a small sauté 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 and peas. Return mushrooms, add broad beans and peas, check seasoning. Place salmon on plate with sauce to the side.




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