Frank's Recipes! Salmon in Lettuce Leaves with Mushrooms and Tarragon Sauce

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Salmon in Lettuce Leaves with Mushrooms and Tarragon Sauce

SALMON
4 large Romaine lettuce leaves
4 Center-cut salmon fillets (6 oz ea)
4 teaspoons Olive oil
2 Tablespoons Tarragon, chopped
Ground white pepper

MUSHROOMS
1/4 cup Olive oil
1 pound Oyster mushrooms
1/4 cup Shallots, chopped
4 Garlic clove(s), minced
1/4 teaspoon Salt

SAUCE
1/2 cup Dry white wine
1/4 cup Shallots, chopped
1/2 cup (1 stick) butter, chilled cut into pieces
1/4 cup Tarragon leaves
Ground white pepper

Yield: 4 servings

Salmon:
Blanch lettuce in pot of boiling, salted water until just wilted, about 20 seconds. Drain. cool in bowl of ice water. Drain. Pat dry with paper towels. Trim tough ends from lettuce. Place 1 lettuce leaf on work surface, rib side down and long side parallel to edge of work surface. Place salmon near lower edge of leaf. Drizzle with 1 teaspoon olive oil. Sprinkle with tbs tarragon, salt and white pepper. fold short side of leaf in, then roll up salmon in leaf as for egg roll. Repeat with remaining salmon, oil and tarragon.

Brush steamer rack with oil. Place in large saucepan over simmering water. Place salmon packages, seam side down on rack. Cover pan tightly; steam 5 minutes. Remove from heat. Let stand until fish is cooked through, about 4 minutes.

Mushrooms:
Heat oil in heavy large skillet over medium heat. Add mushrooms, shallots, garlic and salt and saut until mushrooms are tender, about 5 minutes. Season with pepper. Set aside.

Sauce:
Boil wine and shallots in heavy small saucepan until liquid is reduce to 2 tbs, about 4 minutes. Reduce heat to low. Gradually add butter, whisking just until melted. Mix in tarragon. Transfer to blender and puree until almost smooth. Season with sauce and white pepper.

To Serve:
Reheat mushrooms over medium heat, stirring often. Spoon sauce into center of each of 4 plates. Cut each salmon package in half crosswise. Place 2 halves on each plate. Spoon mushrooms over.