Roasted Salmon with Chanterelle Mushrooms, Corn Fondue, Sauce Diablé
Source: Roland Passot, La Folie.
1/2 salmon, skin, scales and pin bones removed
Salt and pepper
1 cup Chanterelle mushrooms
2 tablespoons butter
2 ears corn, kernels removed, cob saved for another use or discarded
3 tablespoons butter
2 cups cream, milk or half and half
Salt and pepper, to taste
1 cucumber, your favorite variety
Juice from one lemon
1 tablespoon extra-virgin olive oil
4-5 shallots, peeled and minced
1 sprig tarragon
1 bay leaf
1/2 teaspoon Dijon mustard
1 cup dry white wine
1 1/4 cup jus de poulet (or chicken broth or stock)
1 tablespoon lemon juice
1/2 teaspoon freshly cracked black peppercorns
1/4 teaspoon cayenne pepper
1 tablespoon minced parsley
For the salmon
- Preheat oven to 350 degrees. Cut salmon into 3-ounce pieces. Place on a half sheet pan and rub with olive oil. Bake uncovered in the oven for approximately 6 to 8 minutes, or until medium rare. Season with salt and pepper.
- Rinse the chanterelle mushrooms in cold water and pat dry. Cut the larger mushrooms in half and leave the smaller ones whole. Sauté mushrooms in butter; season with salt and pepper.
For the corn fondue
- Combine all the ingredients in a pan and cover; cook over a low heat for one hour, stirring often.
- Blend the mixture well in a large blender; strain. Season with salt and pepper.
For the garnish
Thinly slice the cucumber and toss with lemon juice and olive oil.
For the sauce Diablé
- In a sauté pan sweat the minced shallots in a small amount of olive oil. Add the tarragon, bay leaf, and mustard and deglaze the pan with the white wine.
- Simmer until this mixture is reduced by three-fourths, add the jus de poulet, lemon juice, black peppercorns and cayenne pepper.
- Finish with minced parsley.