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| Paesanos Salmon – Mushroom Broth and Cilantro |
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| Ingredients: |
4 pcs. Atlantic Salmon 8 oz. (boneless, skinless, center cut)
6 oz. Carrot, diced
¼ ea. Yellow onion, diced
3 shallots, diced
3 cloves garlic, minced
1 stalk celery, diced
1 leek, diced
2 bay leaves
4 oz. Olive oil
4 oz. Butter
Sea Salt and Fresh Ground Pink Peppercorns
3 sprigs thyme
3 sprigs rosemary
(all mushrooms sliced)
6 oz. Hen- of- the- woods mushrooms
6 oz. Cremini mushrooms
6 oz. Chanterelles
6 oz. Shitake mushrooms, destemmed
6 oz. Portobello mushrooms
6 oz. Lobster mushrooms
1 oz. Ginger minced
6 oz. Dry Riesling
6 oz. Dry Vermouth
32 oz. home made chicken stock or vegetable stock
6 oz. Sherry vinegar
3 T. Cilantro chopped
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| Method: |
Combine rosemary, thyme, and bay leaves for bouquet garni. In a small stockpot add olive oil and butter. Add onions, carrots, celery, shallots, garlic, leeks and ginger to sweat. When soft add all of the sliced mushrooms and simmer 5 minutes. Add wine and vermouth to evaporate. Add stock and simmer 20 minutes. Season to taste. Finish with sherry vinegar and simmer 5 more minutes.
In a large sauté pan take broth only and bring to a low boil and poach salmon to desired doneness, 6-8 minutes for medium-rare.
Serve in a large and deep pasta bowl with mushrooms and broth. Garnish with chopped cilantro. Discard broth for salmon.
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