Grilled Salmon in Red Wine and Wild Mushroom Sauce
Grilled Salmon in Red Wine and Wild Mushroom Sauce is a modern British recipe for classic dish of grilled salmon fillets served with a red wine, fish stock, shallot, garlic and wild mushroom sauce. The full recipe is presented here and I hope you enjoy this classic British version of: Grilled Salmon in Red Wine and Wild Mushroom Sauce.
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Ingredients:
2 salmon fillets
200ml red wine
2 large shallots, finely chopped
1 garlic clove, finely chopped
200ml fish stock or veal stock
50g wild mushrooms (eg procini, chanterelle, cep, fairy ring champignon), chopped
1 tbsp butter
2 tsp chopped parsley
salt and black pepper
oil
Method:
Add the red wine, shallots and garlic to a pan. Bring to a boil and cook until the wine has reduced to 50ml then add the stock and chopped mushrooms. Continue cooking until the sauce reduces to a syrupy consistency.
Warm a grill to medium, brush both sides of the fish with oil then season liberally. Place under the grill skin-side uppermost and cook for 10 minutes, or until the skin is coloured a light brown. Turn over and cook for 2 minutes on the other side.
When he sauce has reduced to a syrupy consistency stir-in the butter and chopped parsley, season and pour onto a warmed plate. Arrange the salmon on top, skin side up and serve with boiled, minted, potatoes or herbed rice or polenta.
