Salmon in mushroom sauce
- 45 ml (3 tbsp) butter
- 25 ml (1 tbsp + 2 tsp) flour
- 3 French shallots, thinly sliced
- 2 garlic cloves, minced
- 3/4 of a bottle of dry white wine
- 250 ml (1 cup) clam juice
- 160 ml (2/3 cup) water
- 60 ml (1/4 cup) 35% cooking cream
- Salt and freshly ground black pepper
- 4 thick salmon fillets, about 200 g (7 oz) each, skinless
- 15 ml (1 tbsp) vegetable oil
- 750 ml (3 cups) button mushrooms, finely chopped
- 10 ml (2 tsp) pink peppercorns, crushed
- 1 or 2 chive stems, finely chopped
- Preheat the oven to 190°C (375°F).
- In a saucepan, heat 1/3 of the butter over medium heat.
- With a whisk, add the flour to make a roux.
- Cook for 1 minute.
- Remove from the heat and set aside.
- In another saucepan, mix together the garlic, 425 ml (1 3/4 cups) of white wine and 2/3 of the shallots.
- Heat over medium heat for about 20 minutes, until the wine has reduced by a quarter.
- Add the clam juice and water.
- With a whisk, add the roux gradually to the sauce until desired consistency is obtained.
- Simmer for about 10 minutes.
- Pass the sauce through a fine sieve and place in the saucepan.
- Add the cream.
- Season with salt and pepper.
- Simmer for 10 minutes.
- Keep warm.
- With the second third of the butter, butter a large Pyrex dish and sprinkle with the rest of the shallots.
- Season the salmon fillets with salt and pepper.
- Place in the dish and top with the rest of the wine.
- Cook for about 20 minutes.
- Meanwhile, in a skillet, heat the oil and the rest of the butter over medium-high heat.
- Sauté the mushrooms and add to the sauce.
- Place the fillets on plates and top with the hot sauce.
- Sprinkle with pink peppercorns and chives.
- Serve immediately with 7-grain rice and steamed broccoli.