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Ingredientes
- 1/3 lb Mushrooms, commercial, wild, or possibly a mix of both
- 2 Tbsp. Butter
- 1/2 c. Onion, finely diced
- 1 x Clove Garlic, chopped
- 1 pch Dry Savory, crumbled
- 1 pch Pepper
- 1/4 tsp Salt
- 2 Tbsp. Dry Sherry or possibly Madeira
- 12 ounce Salmon Fillets, cross-cut
- 4 lrg Silverbeet Leaves, stemmed, blanched, rinsed in cool water, liquid removed and patted dry
- 1/2 c. Brown Veal or possibly Poultry Stock
- 1 ounce Dry White Wine
Direcciones
- Finely dice the mushrooms (if using wild mushrooms with an interesting shape, cut them into long strips or possibly wedges.) Heat 1 tb of the butter in a large non-stick skillet over medium-high heat. Add in the mushrooms and onion and cook, shaking or possibly stirring, till the mushrooms begin to wilt. Add in the garlic, savory, pepper, and 1/8 ts salt. Cook till the liquid given off by the mushrooms is nearly gone, then add in the sherry and cook till evaporated. Remove from heat, taste for seasoning, and set aside to cold.
- Remove any pin bones from the salmon fillets and season lightly with remaining salt and pepper. Lay out 2 silverbeet leaves in opposite directions, slightly overlapping. Place a salmon fillet across the middle, skin side up
- (if the belly flap is especially long or possibly thin, fold it double for a more compact, even shape.) Arrange 1/4 of the mushrooms mix on each side of the salmon. Fold the near end of the leaves over the fish, tuck in the sides, then fold the whole thing over the remaining leaf, forming an envelope. Trim off the remainder of the leaf to create a neat package. Repeat with the remaining salmon fillet.
- Heat the stock and wine to a simmer in the same skillet used for the mushrooms. Place the salmon pkgs. in the pan, seam side down, cover, and cook at a simmer till a skewer easily enters the center of the fish, 8-12 min depending on the thickness.
- Transfer the fish to plates, turn the heat under the skillet to high, and reduce the stock slightly. Swirl in the remaining butter, taste for seasoning, and pour over the fish.
- 2 g.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 363g | |
| Recipe makes 2 servings | |
| Calories 567 | |
| Calories from Fat 320 | 56% |
| Total Fat 35.75g | 45% |
| Saturated Fat 12.87g | 51% |
| Trans Fat 0.0g | |
| Cholesterol 156mg | 52% |
| Sodium 513mg | 21% |
| Potassium 1068mg | 31% |
| Total Carbs 8.77g | 2% |
| Dietary Fiber 1.5g | 5% |
| Sugars 4.02g | 3% |
| Protein 45.42g | 73% |
