Name: Porcini-Coated Salmon and Wild Mushroom Emulsion
Yield: Makes 4 Main-Course or 8 First-Course Servings
Ingredients: four 6- to 8-ounce salmon fillets, skin and pin bones removed, or eight 4-ounce salmon escalopes (if you’re serving the salmon as a first course); 1 pound assorted fresh wild mushrooms, such as morels, hedgehogs, or chanterelles; 1 cup dried morels (about 1 ounce); salt; 1 cup dried porcini (about 1 ounce); 2 tablespoons chopped parsley; pepper; 1 cup heavy cream; salt (or ½ recipe brine); 2 tablespoons butter

Preparation info

Makes
4
Main-Course

Difficulty
Medium

Appears in

Simply Salmon

By James Peterson

Published 2001

About

You can make this recipe as simple or as complicated as you like. The simplest method is to coat salmon fillets on both sides with ground porcini mushrooms and sauté it in the usual way. Or you can get sophisticated and serve the salmon with the morel emulsion (basically cream pureed with dried morels softened in a little water), and if you’re really showing off, garnish the finished plates with sautéed wild mushrooms. When shopping for dried porcini, look