John Myers
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Fish: Salmon Ragout with Fresh Chanterelles
The perfect fish: salmon ragout with fresh chanterelles recipe with a picture and simple step-by-step instructions.
for the fish stock
- Salmon fillet skin
- 1 teaspoon Yellow mustard seeds
- 2 piece Bay leaves
- 3 piece Allspice grains, crushed
- 5 piece Juniper berries, mashed
- 0,5 teaspoon Salt
- 0,5 teaspoon Black pepper from the mill
Marinade for the salmon
- 4 tablespoon Extra virgin olive oil
- 3 Splash Worcester sauce
- 1 tablespoon Lemon juice
- 1 tablespoon Soy sauce sweet and thick
- 1 tablespoon Black pepper from the mill
for the ragout
- 200 g Chanterelles small and fresh
- 2 piece Fresh shallots
- 1 tablespoon Clarified butter
- 100 ml Cream 30% fat
- Fish stock – see above
- Cornstarch for binding
- Salt and pepper
preparation
- Separate the fish from the skin and cut into cubes.
the fish stock
- Bring the fish skin to the boil with the above ingredients and simmer gently for about 45 minutes. Sieve the stock.
the marinade
- Make a marinade from the above ingredients and let the fish cubes soak in the fridge for about 3 hours.
the ragout
- Clean the chanterelles, peel the shallots and cut into fine rings. Heat the clarified butter in a pan and first fry the mushrooms and after about 5 minutes add the onions. Let everything cook and then set aside.
- In the same pan, fry the marinated fish cubes briefly. Immediately after turning, add the fish stock and reduce the temperature. Let the fish cook for two to three minutes.
- Pour in the cream, possibly thicken with a little potato flour emulsified in cold water and stir in the mushrooms. Season to taste with salt and pepper.
- Serve with potatoes or boiled potatoes and salad.
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