Salmon and Mushrooms with Velouté

Name: Salmon and Mushrooms with Velouté
Yield: Filling for 1 Coulibiac.
Cuisine: France
Ingredients: 2 skinless, boneless (each weighing about 1½ pounds) salmon fillets, preferably center cut; 2 skinless, boneless (each weighing about 1½ pounds) salmon fillets, preferably center cut; 2 skinless, boneless (each weighing about 1½ pounds) salmon fillets, preferably center cut; Salt and freshly ground pepper to taste; ¾ pound fresh mushrooms, thinly sliced; ¼ cup finely chopped fresh dill; 2 cups dry white wine; 4 teaspoons butter; 2 teaspoons finely chopped onion; 2 tablespoons finely chopped shallots; Salt and freshly ground pepper to taste; 3 teaspoons flour; ⅛ teaspoon cayenne pepper; 3 teaspoons lemon juice; 5 egg yolks

Preparation info

Filling for
1
Coulibiac.

Difficulty
Easy

Appears in

A Feast Made for Laughter

By Craig Claiborne

Published 1982

About

Ingredients

2 skinless, boneless (each weighing about 1½ pounds) salmon fillets, preferably center cut
4

Europe
France
Fish course
Pescatarian
Mediterranean

Method

Preheat the oven to 400 degrees. Using a sharp knife, cut each fillet, one at a time, on the bias into slices about ⅓ inch thick. Each fillet should produce about 12 slices. Select a heatproof rectangular baking dish. It should be just large enough to hold two rows