Slow-cooked salmon with herbs, mushrooms, and tomato fondue

Name: Slow-cooked salmon with herbs, mushrooms, and tomato fondue
Prep time: 45 min
Total time: 45 min
Yield: Makes 4 servings
Ingredients: 1 pound tomatoes, peeled, seeded, and chopped; ½ cup dry white wine; ½ cup roughly chopped chervil; 1 egg; ½ cup bread crumbs, preferably Japanese panko; ½ cup bread crumbs, preferably Japanese panko; 1 tablespoon slivered shallots; 1 bay leaf; Four 6-ounce center-cut salmon fillets (or two 12-ounce fillets), about 1¼ inches thick at the thickest point, preferably with skin on (but scaled); 1 teaspoon slivered garlic; Salt and freshly ground black pepper; Salt and freshly ground black pepper; ¼ cup extra-virgin olive oil; Pinch of sugar; ¼ cup peeled and minced shallots; Juice of 1 lemon; 6 tablespoons butter; ½ cup trimmed and minced mushrooms

Preparation info

Makes
4
servings

Difficulty
Easy
Ready in
45 min

Appears in

Simple to Spectacular

By Jean-Georges Vongerichten and Mark Bittman

Published 2000

About

A food processor makes quick work of the mushroom-shallot mixture here.

Ingredients

1 pound tomatoes, peeled, seeded, and chopped
¼ cup extra-virgin olive oil
Pinch

Fish course
Pescatarian

Method

Combine the tomatoes, oil, sugar, and salt and pepper to taste in a small saucepan and bring the mixture to a boil over medium-high heat. Turn the heat to low and simmer gently for about 20 minutes. (Keep warm if this is done before the salmon.)
Meanwhile, preheat the oven to 300°F</