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Phyllo-wrapped salmon with roasted mushroom casserole and red wine sauce

SERVINGS
Serves 4 Servings
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SERVINGS
Serves 4 Servings
RATE THIS RECIPE
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Ingredients

For the salmon
  • 4 (5-ounce) salmon fillets, boneless and skinless
  • 4 tablespoon butter, melted
  • 4 tablespoon sheets phyllo dough
  • 3 tablespoon canola oil
  • For the red wine sauce
  • 4 (5-ounce) salmon fillets, boneless and skinless
  • 4 tablespoon butter, melted
  • 4 tablespoon sheets phyllo dough
  • 3 tablespoon canola oil
  • 3 large shallots, peeled and very finely diced
  • 1 cup dry red wine
  • 6 tablespoon red wine vinegar
  • 1 cup cold, unsalted butter, cut into 1/2 inch pieces
  • For the mushroom casserole
  • 4 (5-ounce) salmon fillets, boneless and skinless
  • 4 tablespoon butter, melted
  • 4 tablespoon sheets phyllo dough
  • 3 tablespoon canola oil
  • 3 large shallots, peeled and very finely diced
  • 1 cup dry red wine
  • 6 tablespoon red wine vinegar
  • 1 cup cold, unsalted butter, cut into 1/2 inch pieces
  • 1 pound mixed mushrooms such as cremini, chanterelles, porcini or morels
  • 2 tablespoon canola oil
  • 2 tablespoon butter
  • 1 tablespoon small shallot minced
  • 2 clove garlic, minced
  • 1/2 cup chicken stock
  • 1 teaspoon fresh thyme leaves
  • 1 tablespoon chopped parsley
  • Preparation

    Baking Directions:

    For the salmon1. Season the salmon fillets with salt and pepper on all sides.

    Brush the top of 1 sheet of phyllo with melted butter and fold the sheet in half; brush the top with butter again.

    Place the salmon fillet on one side and roll it in the phyllo dough.

    Repeat 3 times and reserve.

    2.

    For the sauce, put the shallots in a medium saucepan and add the wine and vinegar.

    Place over high heat and bring to a boil.

    Boil until the shallots are only about half covered with liquid, about 7 minutes.

    3.

    Lower the heat to medium and begin whisking in the butter 1 piece at a time.

    Keep the sauce at a slow simmer throughout the process, pulling the pan off the heat as necessary to keep it from getting too hot.

    Season with salt and pepper.

    4.

    Divide the canola oil in between two nonstick pans and heat over medium heat; add two fillets of salmon to each pan and sauté the salmon for about 4 minutes on each side, until golden brown and a metal skewer can be easily inserted into the fish and, when left in for 5 seconds, feels just warm when touched to the lip.

    5.

    To serve, slice the salmon into 3/4 inch pieces and arrange on the plate.

    Drizzle the red wine sauce around the fish and serve the mushroom casserole on the side.

    For the mushroom casserole1. To prepare the mushrooms, trim the ends and cut them in half, depending on size.

    2.

    Preheat oven to 400 degrees F.

    3.

    Heat an ovenproof cast-iron casserole over medium heat with the canola oil.

    Add the minced shallot and garlic and lightly sauté until soft.

    Add the prepared mushrooms and season to taste with salt and pepper.

    Add the butter and roast the mushrooms until tender and lightly browned, about 10-15 minutes.

    4.

    Remove the casserole from the oven; place the pan on medium-high heat and add the chicken stock.

    Reduce the chicken stock enough to glaze the mushrooms; add the herbs to the mushrooms and adjust the seasoning.

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