Mushrooms #4

SALMON FILLETS WITH WILD MUSHROOM RAGOUT
Ingredients:
3 tbsp butter
5 shallots, minced
18 ounces mixed mushrooms (oyster, chanterelle, morel, crimini)
¾ c bottled clam juice
¾ c dry white wine
3 Tbsp whipping cream
2 tsp chopped fresh tarragon or ½ tsp dried
6 6-ounce salmon fillets
Fresh lemon juice
2 Tbsp butter, melted
Fresh tarragon sprigs

Directions: melt 3 tbsp butter in large skillet over medium heat. Add shallots and sauté for 2 minutes. Increase heat to medium-high. Add mushrooms, sauté until beginning to brown, about 8 minutes. Add clam juice and wine; boil until liquids are syrupy and almost evaporated, about 20 minutes. Add cream to mushrooms; boil until thickened, about 1 minute. Mix in chopped tarragon. Season with salt and pepper.

Preheat broiler. Arrange salmon skin side down on broiler pan. Brush with lemon juice, then butter. Sprinkle with salt and pepper. Broil until just cooked through, without turning, about 6 minutes. Transfer to plates. Spoon mushrooms over. Garnish with tarragon

Makes: 6 servings

Calories: 503
Fat: 33.7 gm
Carbohydrate: 4.1 gm
Protein: 40.4 gm

From: www.epicurious.com