Salmon Fillets with Wild Mushroom Ragout

Ready in 1h

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2 tb Butter; melted
3/4 c clam juice; Bottled
18 oz Mixed mushrooms; (such as chanterelle, morel and crimini)
3/4 c Dry white wine
3 tb Whipped cream
Fresh Lemon Juice
3 tb Butter
5 Shallots; minced
2 ts fresh tarragon; Chopped or dried
6 Salmon fillets
sprigs Fresh tarragon

Original recipe makes 1



Melt 3 tablespoons butter in heavy large skillet over medium heat. Add shallots and saute 2 minutes. Increase heat to medium-high. Add mushrooms; saute until beginning to brown, about 8 minutes. Add clam juice and wine; boil until liquids are syrupy and almost evaporated, about 20 minutes. (Can be made 6 hours ahead. Cover and chill. Rewarm over medium heat, stirring frequently.) Add cream to mushrooms; boil until thickened, about 1 minute. Mix in chopped tarragon. Season with salt and pepper. Preheat broiler. Arrange salmon skin side down on broiler pan. Brush with lemon juice, then butter. Sprinkle with salt and pepper. Broil until just cooked through, without turning, about 6 minutes. Transfer to plates. Spoon mushrooms over. Garnish with tarragon. Serves 6. Bon Appetit October 1993

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Calories Per Serving: 3189 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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