Main Dish Recipes -
Salmon Slices with Cherry Tomatoes and Chanterelle
Mushrooms Recipe
Ingredients
-
300 g/10 oz cherry
tomatoes
-
2 tablespoons olive oil
-
2 garlic cloves,
unpeeled and slightly crushed
-
Salt
-
Freshly ground black
pepper
-
A pinch of sugar
-
300 g/10 oz small
chanterelle mushrooms, cleaned
-
20 g/2/3 oz unsalted
butter
-
2 shallots, finely
chopped
-
Freshly ground nutmeg
-
200 ml/7 fl oz white
wine sauce (refer recipe)
-
1 tablespoon whipped
cream
-
1/2 teaspoon tarragon leaves, cut into thin
strips
-
4 x 180 g/6 oz slices
of salmon
-
10 g/1/3 oz unsalted butter
-
Juice of 1/2
lemon, organically
Serves 4
Method:
-
Briefly immerse the cherry tomatoes in boiling
water, then rinse immediately in iced water.
Skin with a small, sharp knife and remove the
stem end.
-
Heat the olive oil and quickly sauté
the garlic. Add the whole tomatoes and season
with salt, black pepper and sugar. Simmer over
a low heat.
-
Wash the chanterelles
in plenty of water just before using, so they do
not absorb the liquid. Spread them out on
kitchen paper to dry.
-
Heat the butter in a heavy
pan and cook the shallots until soft and
translucent. Add the chanterelles, season with
salt, pepper and nutmeg and cook until all the
liquid has evaporated.
-
Meanwhile, bring the white wine sauce to the
boil, whisking with a hand blender, and add the
whipped cream and tarragon. Remove from the
heat.
-
Sauté the salmon slices in some butter in a
clean pan over a low heat. Season to taste and
sprinkle with lemon juice.
-
Arrange the salmon on
serving plates with the cherry tomatoes and
chanterelles. Top with the sauce.
Note:
If
chanterelle mushrooms are unavailable, use other
small mushrooms. Porcini mushrooms are especially
delicious with the salmon slices.
Salmon Recipes -
Salmon Slices with Cherry Tomatoes and Chanterelle Mushrooms Recipe