Salmon ragout with fresh chanterelles

Ingredients for 4 servings:

• 600 g salmon with skin, fresh
• 1 tsp mustard seeds, yellow
• 2 bay leaves, fresh
• 3 allspice berries, crushed
• 5 juniper berries, crushed
• ½ tsp salt
• ½ tsp black pepper, freshly ground
• 150 ml water
• 4 tbsp extra virgin olive oil
• 3 dashes Worcestershire sauce
• 1 tbsp lemon juice
• 2 tbsp soy sauce, dark, sweet
• 1 pinch(s) black pepper, from the mill
• 200 g chanterelles, small
• 1 small onion(s)
• 1 tbsp clarified butter
• 100 ml fish stock, so
• 100 ml cream, liquid
• possibly potato flour
• salt and pepper

Instructions

Working time approx. 20 minutes; Rest time approx. 4 hours; Cooking/baking time approx. 1 hour; Total time approx. 5 hours 20 minutes

Remove the skin from the fish and cut the meat into cubes. To make the fish stock, bring the fish skin to a boil with the above ingredients and simmer gently for about 45 minutes. Strain the stock. To make the marinade, make a marinade from the above ingredients and let the fish cubes marinate in it in the refrigerator for about 3-4 hours. Clean the chanterelles, peel the onion, and slice it into thin rings. Heat clarified butter in a pan and fry the mushrooms first, then add the onions after about 5 minutes. Cook everything thoroughly and then set aside. Briefly fry the marinated fish cubes in the same pan. Immediately after turning, pour in the fish stock and reduce the heat. Cook the fish for two to three minutes. Pour in the cream, thicken with a little potato flour emulsified in cold water if desired, and stir in the mushrooms. Season with salt and pepper. Serve with potatoes, gnocchi, or baked potatoes.