April - Salmon with Spring Leeks in a
Wild Mushroom Wine Sauce.

leeksinhand.jpg (50275 bytes)Let me warn you this recipe can be addicting.
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'!

-Roy Reehil

See also: Wild Leek identification Page

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