Ingredients
| Quantity | Ingredients |
|---|---|
| 3 tbsp | butter |
| 5 | shallots, minced |
| 18 ounces | morels, trimmed, cleaned and sliced |
| 3/4 cup | bottled clam juice |
| 3/4 cup | dry white wine |
| 3 tbsp | whipped cream |
| 2 tsp | chopped fresh tarragon or 1/2 teaspoon dried |
| 6-8 ounce | salmon fillets |
| fresh lemon juice | |
| 2 tbsp | butter, melted |
Directions
Melt 3 tablespoons butter in a heavy large skillet over medium heat. Add shallots and saute 2 minutes. Increase heat to medium-high. Add morels, sautee until beginning to brown, about 8 minutes. Add clam juice and wine. Simmer until liquids have 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 ski side down on broiler pan. Brush with lemon juice, then butter. Broil until just cooked through, without turning, about 6 minutes. Sprinkle with salt and pepper. Transfer to plates. Spoon morels over top.
Makes 6 servings.
Source: www.wild-harvest.com