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Salmon Chanterelles

A home-style Salmon Chanterelles made with Good Fish Stock, Noilly Prat, Broad Beans, Butter, and Sea Salt. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 100 ml
• 50 ml
• 25 g
• 50 g
• 25 g

Method (preview)

1. 1

   Add 25g of butter to a small saute pan.

2. 2

   Add chanterelles and shallots, cover with a lid and sweat for a few minutes.

3. 3

   Make a space for the salmon in the pan, add wine and fish stock.

4. 4

   Poach for 4-5 minutes, take out fish and keep warm.

5. 5

   Reduce cooking liquid by two thirds, take out mushrooms.

6. 6

   Cut butter into small cubes and whisk in to make sauce.

7. 7

   Add lemon juice abd peas.

8. 8

   Return mushrooms, add broad beans and peas, check seasoning.

9. 9

   Place salmon on plate with sauce to the side.