Wild Salmon Stewed With Morels And Red Wine

Name: Wild Salmon Stewed With Morels And Red Wine
Total time: 30 min
Yield: 4 servings
Ingredients: 14 ounces morels; 6 tablespoons extra virgin olive oil, plus additional for garnish; 3 shallots, peeled and finely chopped; 1/2 cup dry red wine; 1/2 cup red port; 2 large bay leaves; Salt and freshly ground black pepper; 8 fingerling potatoes, boiled until tender and cut in half lengthwise; 4 6-ounce pieces skinless wild salmon

Recipe from Esca

Adapted by Marian Burros

Total Time: 30 minutes
Rating: 4(13)
Comments: Read comments

Featured in: EATING WELL; Fish Jumping, Chefs' Hearts Thumping

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Ingredients

Yield:4 servings

14ounces morels
6tablespoons extra virgin olive oil, plus additional for garnish
3shallots, peeled and finely chopped
½cup dry red wine
½cup red port
2large bay leaves
Salt and freshly ground black pepper
8fingerling potatoes, boiled until tender and cut in half lengthwise
46-ounce pieces skinless wild salmon

Ingredient Substitution Guide

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Preparation

Step 1
Snip ends off morels and wash morels three times in warm water in a large bowl, changing the water each time. Drain and set aside.
Step 2
In a deep pan wide enough to hold salmon and potatoes in a single layer, warm oil over medium heat. Add shallots, cover and cook until they are transparent, about 2 minutes. Add morels, cover and cook 10 minutes. Add red wine, port, bay leaves, and salt and pepper to taste. Bring to a boil, and simmer 5 minutes.
Step 3
Add potatoes and salmon, and poach (about 5 minutes for medium-rare). To serve, place equal portions of salmon and potatoes in four warm serving bowls. Top with poaching liquid, adjust seasonings to taste and drizzle each serving with a touch of olive oil. Serve immediately.

Ratings

4 out of 5

13 user ratings

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Comments

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Sam PC1 year ago

I made this last night with Coho salmon from the PNW and it was sooo good. Very easy to make too. Note that the morels will suck up pretty much all of the sauce, which is ok, but I was hoping to have a little extra for dipping bread into.

Susan3 years ago

I made this last night exactly as written with Michigan morels from the farmers market. It was delicious! I should have had crunchy bread to sop up the yummy sauce.

groovydoc3 years ago

Made 5/28/2022 did poaching in oven. Used green shallots from farmer's market. Very good but more effort than expected.

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