2240gMixed wild mushroomschanterelle,shitake, horn of plenty
4mlSunflower oil
12Whole garlic cloves
4Bay leaf
500mlRich beef stock
800mlFull-bodied red wine
200gButter
salt
Instructions
Slice the wild salmon into 50 g escalopes and season.
Blanch the onions, peel and make a confit in the oven at 120º.
Clean the mushrooms in plenty of running water, quarter, blanch in boiling water, drain and make a confit in the same oil as the onions, seasoned with the bay leaf and garlic, for 30 minutes in the oven at 120º.
Reduce the wine to a quarter, add the beef stock, bring to the boil and thicken with the butter. Cut this civet stock with the oil from the confit (2 parts stock – 1 part confit oil).
Sear the salmon on the griddle, bring the sauce to the boil with the mushrooms and onions and nap the wild salmon once plated.