Ingredients
- 1 pound wild mushrooms (such as shitake, cremini and oyster)
- 3 pound tbs shallots, minced
- 2 pound tbs madeira wine
- 2 pound tbs chives, chopped
- 2 tablespoon tbs
- 1 pound wild mushrooms (such as shitake, cremini and oyster)
- 3 pound tbs shallots, minced
- 2 pound tbs madeira wine
- 2 pound tbs chives, chopped
- 2 tablespoon tbs
- 8 pieces salmon, 2-3 oz escallops about 1/2 inch thick
- 1 each lemon, fresh squeezed
- 4 each chives, whole sprig
Preparation
Baking Directions:
For the wild mushroom raguIn a large sauté pan, heat the butter over medium heat.
Add shallots and sweat for about 2 minutes, add mushrooms, Madeira and cook for about 4 minutes until mushrooms are tender.
Add chopped chives and season with salt and pepper.
Reserve warm.
For the salmonPlace a large, stainless steel sauté pan over medium high heat.
When hot, lightly oil pan with canola oil.
Season one side of salmon with sea salt and cracked black pepper.
In batches, sear each piece of salmon seasoned side down for about 2 minutes, until it begins to caramelize.
Flip salmon and sear for about another minute or until desired doneness.
Remove salmon and place on a platter lined with paper towel.
Squeeze lemon on top of fish and keep warm.
Serving Directions:
Place two pieces of salmon on each plate.
Top salmon with mushroom ragu, chive sprig and serve.
