pat's Recipe

Salmon Mushroom Duxelles with Dill Cream Sauce

Category: Seafood

6 mushrooms, finely chopped
1 shallot, finely chopped
2 Tbsp finely chopped onion
1 garlic clove, crushed
1
Tbsp butter
3 sheets phyllo dough
6 ounces Alaskan King Salmon
melted butter

Saute mushrooms, shallot, onion, and garlic in butter for 3 minutes until all liquid is absorbed. Stack phyllo sheets; place 1 Tbsp mushroom filling on center and put salmon on top; place remainder of mushroom filling on top of salmon. Brush phyllo with melted butter. Encase salmon in phyllo by making a box fold. Brush salmon-phyllo packet with melted butter. Place on waxed paper-lined baking sheet and bake at 375 to 400 degrees for 20 minutes. Serve will Dill Cream Sauce.

Dill Cream Sauce

3 ounces whipping cream
1 ounce fish stock
3 Tbsp white wine
salt
dash pepper
1/4 tsp fresh dill

Combine cream, stock, wine, salt to taste, and pepper in saucepan. Cook over medium heat for 10 to 12 minutes to reduce sauce. Stir often to avoid scorching. Add dill. Spoon sauce on plate and place salmon in center.

1 to 2 servings