April - Salmon with Spring Leeks in a
Wild Mushroom Wine Sauce.
Let me warn you this recipe can be
Here's what you'll need!
Salmon Filets for four people (about 2 lbs, preferably skinned)
Juice of half an orange or a few tlbs of bottled OJ
1/3 cup fresh Leek greens sliced across in 3/4 inch strips
1/2 clove of finley choped garlic
1/2 to 3/4 lb of fresh wild mushrooms or and ounce of dry mushrooms. This recipe is
unbelievable with Black Trumpets (Craterellus fallax or
cornucopioides) though Chanterelles (Cantharellus cibarius) or
any True Morels work too.
I've never tried store bought buttons with this but I might try it some day!
1/2 cup of white wine
1/2 cup of vegetable or fish broth
1/4 cup of heavy cream (or half and half will do)
1/2 a stick of butter
Put the Salmon on a plate and cover with the orange juice.
Sprinkle with salt and set aside.
If using dry mushrooms reconstitute them by warming them in a pan with the wine for five
minutes (or longer depending on the mushrooms). If you get to a boil turn it down to low
and simmer. Set them aside and consider straining the wine if the mushrooms were gritty.
There's Nothing worse than sand in your teeth to ruin a great meal. Chop the mushrooms to
bite size. Melt the butter and add the garlic for a few seconds then the mushrooms. When
the mushrooms are cooked stir in the leek greens until wilted and dark green. Then add the
stock and wine and reduce by half. Butter and broil your fish while reducing the sauce.
When reduced add the cream and season with salt and fresh ground black pepper. Spoon the
mushrooms onto plates and place the fish on top. Garnish with finly cut leek greens and or
orange zest. Serve with Asparagus and roasted potatoes. This is livin'!
See also: Wild Leek identification Page
Back to the Front Page of the Wild Food Field Guide |
Back to the Ramps Page