Escalope of Salmon
| Yield: | 4 servings |
| Categories: |
| 2 | tb | Butter |
| 4 | Shallots; peeled and sliced | |
| 4 | Mushrooms; thinly sliced | |
| 3/4 | ts | Sea salt |
| 1/2 | ts | Freshly-ground black pepper |
| 1 1/4 | c | Dry white wine |
| 1 1/4 | c | Clam juice or fish stock |
| 1 | c | Heavy cream |
| Tabasco pepper sauce; to taste | ||
| 1 | Squeeze Fresh lemon | |
| Olive oil; for brushing | ||
| 2 | lb | Salmon fillet |
| 1/2 | c | Brunoise of cucumber; (small dice) |
| 1/2 | c | Brunoise of yellow summer squash; (small |
| Dice) | ||
| 1/2 | c | Brunoise of tomato; (small dice) |
| 1 | sm | Bunch Chives; thinly sliced |
| At a diagonal | ||
| 1 | c | Chervil leaves |
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