Prep Time: 20 minutes
Cook Time: 1 hours
Ingredients:
- 1 whole 6- to 8-pound salmon, dressed
- 6 shallots, minced
- 1 pound fresh mushrooms, chopped, with 10 mushroom caps reserved
- 1 (25.4-ounce) bottle nonvintage Champagne or sparkling wine
- 1 teaspoon fresh lemon juice
- 1-3/4 cups creme fraiche or heavy cream
- 4 Tablespoons (1/2 stick) unsalted butter
- Salt and freshly ground black pepper
- Bunches of fresh herbs, for garnish
Preparation:
Preheat the oven to 450 degrees F.Generously butter a large baking dish or fish poacher and place the salmon in it. Add the shallots and mushrooms and pour the champagne over all. Bake the salmon, uncovered, basting from time to time, for about 45 minutes, or until just cooked through.
Meanwhile, poach the reserved mushroom caps in about 1 cup of water and the lemon juice. Remove and set aside to drain.
When it is cooked, remove the salmon from the pan and set it aside. Strain the cooking liquid into a heavy saucepan, reserving the shallots and mushrooms. Boil the liquid over high heat until it is reduced to about 1/2 cup. Add the creme fraiche (or heavy cream) and boil until the sauce is reduced and thickened. Cut the butter into bits and whisk it into the sauce, one piece at a time, until emulsified. Season with salt and pepper to taste.
Skin the salmon and place it on a platter. Pour the sauce over and garnish with bunches of fresh herbs and the poached mushroom caps.
Yield: 8 servings
Recipe Source: American Country Cooking by Mary Emmerling (Clarkson N. Potter, Inc.)
Reprinted with permission.
