Barely Cooked Salmon with Parmesan Polenta and Mushroom Consommé

Barely Cooked Salmon with Parmesan Polenta and Mushroom Consommé
Photo by Shimon and Tammar Rothstein

Ingredients

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

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