Salmon with Chantrelles
| Yield: | 4 Servings |
| Categories: | Fish |
| COOKED MUSHROOMS | ||
| 1 | tb | Unsalted Butter |
| 12 | oz | Chantrelle Mushrooms, sliced |
| Lengthwise | ||
| POACHED SALMON | ||
| 24 | oz | Salmon Fillets or Steaks, |
| Cut 3/4" to 1" thick | ||
| 3/4 | c | Fish Stock |
| 1/4 | c | White Wine |
| 1 | tb | Shallots, chopped |
| CHANTRELLE SAUCE | ||
| 2 | tb | Lemon Juice |
| 1/2 | ts | Dijon Mustard |
| 1/4 | c | Heavy Cream |
| Salt and Pepper | ||
| Chopped fresh chervil, | ||
| Chives and Parsley |
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