Grilled atlantic salmon with morels and pancetta

Yield: 4 Servings

Measure Ingredient
1 pounds Fresh Morel Mushrooms; (Or 1/4 Pound Dried)
2 \N Shallots; Minced
1 \N Clove Garlic; Minced
10 tablespoons Butter; Cut Into Pieces
1 cup Dry Sherry Or Madeira
4 \N Pieces Salmon Fillets (6 Ounces Each); Skins Removed
\N \N Olive Oil
\N \N Salt And Freshly Ground Pepper
16 \N Green Onions; Cut Into 1/4 Inch Pc
4 tablespoons Pancetta; Cubed And Trimmed

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.

Chicago Tribune Magazine 12/14/97 Adapted from "Women of Taste" by Beverly Russell

Recipe by: Recipe by Suzy Crofton (Crofton on Wells, Chicago) Posted to MC-Recipe Digest V1 #1027 by Carriej999<Carriej999@...> on Jan 21, 1998

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