Barely Cooked Salmon with Parmesan Polenta and Mushroom Consommé

Ingredients

• Fine sea salt
• 10 cups water
• 1 pound button mushrooms
• 1 2 1/2-pound salmon fillet
• 2 cups milk
• 1 tablespoon parsley
• ¹/₃ cup instant polenta
• + 7 more ingredients
• • 1 tablespoon shallots
  • 8 tablespoons butter
  • 1 tablespoon garlic
  • 1 tablespoon canola oil
  • 1 pound gyromitre or morel mushrooms
  • freshly ground white pepper
  • ½ cup freshly grated Parmesan

Place the button mushrooms in a pan, cover with 8 cups of the water, and bring to a boil. Lower the heat to a simmer and cook for 3 hours. Strain the stock through a fine-mesh strainer, pressing on the mushrooms to release the liquid. You should have at least 2 cups mushroom stock. Season to tast...

View full recipe at Epicurious