Barely Cooked Salmon with Parmesan Polenta and Mushroom Consommé

Name: Barely Cooked Salmon with Parmesan Polenta and Mushroom Consommé
Prep time: 3 h 25 min
Cook time: 3 h 25 min
Total time: 3 h 25 min
Yield: 6
Cuisine: Global
Ingredients: 7 Tbsps (1 stick) butter; 454 grams button mushrooms; 1 Tbsp canola oil; 1 Tbsp chopped flat-leaf parsley; 1 Tbsp chopped garlic; 473 milliliters milk; 454 grams gyromitre or morel mushrooms (see Note); 118 milliliters freshly grated Parmesan; 79 milliliters instant polenta; 1 kilograms salmon fillet; 6 servings Fine sea salt and freshly ground white pepper; 1 Tbsp chopped shallots; 2 liters water

Barely Cooked Salmon with Parmesan Polentan and Mushroom Consommé might be just the main course you are searching for. This recipe serves 6. Watching your figure? This gluten free and pescatarian recipe has 558 calories, 49g of protein, and 33g of fat per serving.

Instructions

Place the button mushrooms in a pan, cover with 8 cups of the water, and bring to a boil. Lower the heat to a simmer and cook for 3 hours.

Ingredients you will need

White Button Mushrooms

Water

Equipment you will use

Frying Pan

Strain the stock through a fine-mesh strainer, pressing on the mushrooms to release the liquid. You should have at least 2 cups mushroom stock. Season to taste with salt and pepper.

Ingredients you will need

Salt And Pepper

Mushrooms

Stock

Equipment you will use

Sieve

Pour into a saucepan and set aside. (The stock can be made in advance and refrigerated for up to 3 days, or frozen for up to a month.)

Ingredients you will need

Stock

Equipment you will use

Sauce Pan

Trim the gyromitre or morel mushrooms, discarding the stems, and halve them. Because these mushrooms can be particularly sandy, soak them in cold water to remove any dirt. Lift out of the water, rinse, and repeat two more times.

Ingredients you will need

Morel Mushrooms

Mushrooms

Water

Heat the canola oil in a large sauté pan over high heat.

Ingredients you will need

Canola Oil

Equipment you will use

Frying Pan

Add the mushrooms, shallots, and garlic, season with salt and pepper, and sauté until the mushrooms are tender and have given up their liquid, but are not dry, 10 to 15 minutes.

Ingredients you will need

Salt And Pepper

Mushrooms

Shallot

Garlic

Add 3 tablespoons of the butter and the parsley and toss to incorporate. Set the pan aside.

Ingredients you will need

Parsley

Butter

Equipment you will use

Frying Pan

Bring the milk, the remaining 2 cups water, and 4 tablespoons of the butter to a boil in a medium saucepan. Lower the heat to a simmer.

Ingredients you will need

Butter

Water

Milk

Equipment you will use

Sauce Pan

Whisking constantly, slowly add the polenta, continuing to whisk until the polenta is completely incorporated. Cook for 5 minutes. The polenta will be very thin.

Ingredients you will need

Polenta

Equipment you will use

Whisk

Add the Parmesan and stir to incorporate. Set the pan aside.

Ingredients you will need

Parmesan

Equipment you will use

Frying Pan

Cut the salmon crosswise into 1-inch slices. Pull the ends of each side together, as if you were closing a book, and secure with a toothpick. In a flameproof shallow casserole large enough to accommodate all the salmon fillets, bring 1/4 inch of generously salted water to a simmer. Season each fillet on both sides with salt and pepper and add to the casserole. Gently poach for 3 to 5 minutes, until the salmon is warm to the touch on top, but still quite rare on top and inside.

Ingredients you will need

Salt And Pepper

Salmon

Water

Equipment you will use

Toothpicks

Meanwhile, gently reheat the mushroom broth, the wild mushrooms, and polenta. If the mushrooms are dry, add another tablespoon of butter and a bit of water to moisten.

Ingredients you will need

Mushrooms

Polenta

Butter

Broth

Water

To serve, spoon a circle of polenta into the center of each plate. Spoon 1/4 cup of the mushroom broth around each polenta circle.

Ingredients you will need

Mushrooms

Polenta

Broth

Place 2 salmon fillets on each bed of polenta and spoon the mushrooms over the salmon.

Ingredients you will need

Salmon

Mushrooms

Polenta

Serve immediately.

We used the very earthy gyromitre mushrooms for this recipe, but as some types are toxic if uncooked, and all are difficult to find, we offer morels as a substitute.

Ingredients you will need

Mushrooms

Morel Mushrooms

Equipment

Ingredients

Servings:

7Tbsps

(1 stick) butter 454grams

button mushrooms 1Tbsp

canola oil 1Tbsp

chopped flat-leaf parsley 1Tbsp

chopped garlic 473milliliters

milk 454grams

gyromitre or morel mushrooms (see Note)118milliliters

freshly grated Parmesan 79milliliters

instant polenta 1kilograms

salmon fillet 6servings

Fine sea salt and freshly ground white pepper 1Tbsp

chopped shallots 2liters

water

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Chardonnay, Pinot Noir, and Sauvignon Blanc are my top picks for Salmon. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. One wine you could try is La Crema Russian River Chardonnay. It has 4.1 out of 5 stars and a bottle costs about 28 dollars.