Ingredients Jump to Instructions ↓

  1. 1 lb 454g / 16oz Fresh morel mushrooms - (or 1/4 pound dried)

  2. 2 Shallots - minced

  3. 1 Garlic - minced

  4. 10 tablespoons 150ml Butter - cut into pieces

  5. 1 cup 237ml Dry sherry or Madeira

  6. 4 Salmon fillets - (6 ounces each), skins removed

  7. Olive oil

  8. Salt and freshly ground pepper

  9. 16 Green onions - cut into 1/4 inch pc

  10. 4 tablespoons 60ml Pancetta - cubed and trimmed

Instructions Jump to Ingredients ↑

  1. Soak fresh morels in cold water for 15 minutes; dried ones until reconstituted. Drain, pat dry and trim stems. Cut larger mushrooms in half.

  2. Heat oven to 500 deg. Saute shallots and garlic in 2 tablespoons butter over low heat until soft. Add morels, turn up heat and cook 1 minute. Add sherry and reduce by half.

  3. Whisk in remaining butter, working on and off the heat, until it is emulsified.

  4. Heat a grill or ridged grill pan. Brush salmon fillets with oil and season with salt and pepper. Transfer salmon to a large pan and cook in the oven for 5 to 10 minutes.

  5. Heat a medium-size, heavy frying pan over high heat. Add a few tablespoons olive oil. Add green onions and pancetta. Cook briefly, shaking the pan to prevent frying. Add morel mixture and mix. Season lightly.

  6. Place a salmon fillet in the center of a warm dinner plate. Spoon morel mixture over the top and around the sides.

  7. Adapted from "Women of Taste" by Beverly Russell


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