Madeleine Kamman

Traditional Alpine Salmon with Boleti

Omble aux Cèpes

Preparation info

  • 6

    servings
    • Difficulty

      Easy

Appears in
Savoie: The Land, People, and Food of the French Alps
Savoie

By Madeleine Kamman

Published 1989

  • About

For this dish use arctic char, large brook, brown, cutthroat or steelhead trout, or even, if you have to, the hatchery rainbow trout. Use plain brown mushrooms if you cannot find fresh boleti. In this dish, dried boleti would be too overbearing for the delicate taste of the fish.

Ingredients

  • 1 pound fresh boleti or brown mushrooms
  • Butter as needed
  • Salt
  • Pepper from the mill

Method

Remove the tubes from the undersides of the boleti, wash them well and rapidly, pat them dry, and slice them. Sauté them in 1½ tablespoons of butter, then salt and pepper them; reduce the heat, cover, and steam to extract the mushroom juices.

Butter a baking dish large enough to contain the fish. Add the boleti with their juices, the garlic, parsley, and wine. If the fish is large, cut