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Salmon - Fillet, sliced thin
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Mushrooms - Morels dried, rehydrated
Leeks - brunoise
Shallot - brunoise
wine - white
Cream - Heavy 2141 16/1qt
pepper - black, ground
herbs de Provence
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Sauce - Vin Blanc
=Saute together morels, shallot and leek until soft, add wine, reduce, add cream and reduce until thick, cool.
Lay out thin sliced salmon (about an ounce per slice), top with morel mix and make rose, overlapping half way each time. Spray with butter, roast in hot oven.
-
Mushrooms - Morels dried, rehydrated
Leeks - brunoise
Shallot - brunoise
wine - white
Cream - Heavy 2141 16/1qt
pepper - black, ground
herbs de Provence
-
Sauce - Vin Blanc
=Saute together morels, shallot and leek until soft, add wine, reduce, add cream and reduce until thick, cool.
Lay out thin sliced salmon (about an ounce per slice), top with morel mix and make rose, overlapping half way each time. Spray with butter, roast in hot oven.
