4 six ounce pieces of salmon filet (I prefer skin on)
1 lb. of asparagus, cut into 2, 4 inch pieces from each stalk
6 to 8 ounces of morel mushrooms, cleaned, cut depending upon size
1 ½ TBL. chopped shallots
1 cup sweet onion, diced
1 TBL chopped chives
4 ounces of chicken stock
2 TBL. butter
4 TBL. olive oil
1 tsp. lemon juice
1 tsp. chopped parsley
Salt and Pepper
Add 1 TBL olive oil to a medium sized sauté pan warming over medium heat. Add onions and sauté till translucent but not browned. Season with salt and pepper and add two ounces chicken stock and bring to a boil. Puree in a blender. Set aside.
On high heat heavy bottomed sauté pan with 1 TBL oil. When oil is almost smoking add mushrooms. Turn often till lightly browned and then add 1 TBL shallots. Cook 1 minute more and then add 2 oz. chicken stock. Cook till most of stock is absorbed by mushrooms.
Season both sides of salmon with salt and pepper. Heat 1 TBL oil in large sauté pan. When oil is almost smoking add fish skin side down. Cook 3 to 4 minutes, turn and cook another two minutes (depending upon thickness of fish).
Once fish is started, heat butter and ½ TBL shallots in another large saucepan. When butter is melted add asparagus and 2 oz. chicken stock cover and cook 4 – 5 minutes till tender. Season with salt and pepper.
Warm onion coulis in small saucepan, add 1 TBL extra virgin olive oil, lemon juice chives, and season with salt and pepper. Transfer asparagus to middle of 4 plates. Place piece of fish on top of asparagus. Re-warm mushrooms and add parsley. Spoon mushrooms over top of fish. Spoon onion coulis around fish and serve.
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