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Active Time
30 minutes
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Total Time
3 hours and 25 minutes
Editor's note:This recipe is excerpted from Eric Ripert and Michael Ruhlman's book theA Return To Cooking.
To read more about Ripert,click here.
这里鲑鱼poached simply in salt water and served very rare with mushrooms and a mushroom broth, along with creamy polenta. The polenta adds a starch that the salmon needs, but it is also delicate and won't overwhelm the flavors of the fish. Mushrooms and polenta are a great classical pair, and a sturdy, satisfying match for the meaty salmon.
Ingredients
Makes 6 servings
Step 1
Place the button mushrooms in a pan, cover with 8 cups of the water, and bring to a boil. Lower the heat to a simmer and cook for 3 hours.
Step 2
Strain the stock through a fine-mesh strainer, pressing on the mushrooms to release the liquid. You should have at least 2 cups mushroom stock. Season to taste with salt and pepper. Pour into a saucepan and set aside.(The stock can be made in advance and refrigerated for up to 3 days, or frozen for up to a month.)
Step 3
Trim the gyromitre or morel mushrooms, discarding the stems, and halve them. Because these mushrooms can be particularly sandy, soak them in cold water to remove any dirt. Lift out of the water, rinse, and repeat two more times.
Step 4
Heat the canola oil in a large sauté pan over high heat. Add the mushrooms, shallots, and garlic, season with salt and pepper, and sauté until the mushrooms are tender and have given up their liquid, but are not dry, 10 to 15 minutes. Add 3 tablespoons of the butter and the parsley and toss to incorporate. Set the pan aside.
Step 5
Bring the milk, the remaining 2 cups water, and 4 tablespoons of the butter to a boil in a medium saucepan. Lower the heat to a simmer. Whisking constantly, slowly add the polenta, continuing to whisk until the polenta is completely incorporated. Cook for 5 minutes. The polenta will be very thin. Add the Parmesan and stir to incorporate. Set the pan aside.
Step 6
Cut the salmon crosswise into 1-inch slices. Pull the ends of each side together, as if you were closing a book, and secure with a toothpick. In a flameproof shallow casserole large enough to accommodate all the salmon fillets, bring 1/4 inch of generously salted water to a simmer. Season each fillet on both sides with salt and pepper and add to the casserole. Gently poach for 3 to 5 minutes, until the salmon is warm to the touch on top, but still quite rare on top and inside.
Step 7
Meanwhile, gently reheat the mushroom broth, the wild mushrooms, and polenta. If the mushrooms are dry, add another tablespoon of butter and a bit of water to moisten.
Step 8
To serve, spoon a circle of polenta into the center of each plate. Spoon 1/4 cup of the mushroom broth around each polenta circle. Place 2 salmon fillets on each bed of polenta and spoon the mushrooms over the salmon. Serve immediately.
We used the very earthy gyromitre mushrooms for this recipe, but as some types are toxic if uncooked, and all are difficult to find, we offer morels as a substitute.
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Reviews (13)
Back to TopMade this dish for a spring luncheon and it turned out beautifully. So nice to find an elegant recipe where most of the components can be prepared in advance and just warmed before use. Appreciated the suggestion to use a ring mold, made the polenta a little thicker and all remained in place. Served this along with asparagus soup as a starter and a lemon hazelnut tart for dessert, and every plate was licked clean. Lovely spring fare, would definitely make again.
pugmom21
Occidental, CA
5/13/2016
If you're looking for a rustic polenta dish--comfort food--to tuck into, move along folks. There's nothing to see here. However, if you're interested in serving a refined dish that's rather easy to make, this is it. My only gripe is that it didn't look exactly like the picture. Once plated, the consomme and polenta oozed together and the polenta got sort of cracked looking. A little experimenting fixed that. The key is to use ring molds to hold the polenta while you pour the broth, if you're worried about how it looks. Either way, it's a lovely dish.
Anonymous
Portland, OR
5/3/2011
Made this for Valentine's Day dinner and it was excellent. I totally cheated and used store bought mushroom broth. Couldn't find morels so used creminis instead. Also used regular polenta instead of instant. My polenta was probably thicker than the recipe calls for, but it was perfect as it slowly absorbed the broth in the dish. Also didn't bother with the toothpick pinning of the salmon.
outsidespace
2/16/2010
This recipe was excellent, however I omitted a large portion of it to save time. Instead of using morels I used shitake mushrooms that were frozen from whole foods. I also did not use milk in the polenta - but replaced it with vegetable broth. It was excellent, really flavorful, I would make it again.
elisabethprescott
San Francisoc
2/4/2009
I had this at Eric's restaurant, Bernardin in NYC, and it was wonderful. Lucky for me I can make it at home! I agree that the polenta was a bit loose, but very easy to fix by whisking in a little more. Don't overdo as the polenta will become too firm for the ethereal texture of the barely cooked salmon.
Anonymous
jacksonville, florida
10/23/2008
The polenta for this dish is great! I cheated and used store-bought mushroom stock and reduced it, which worked fine. I decided on steak for my husband's birthday dinner and used that instead of the salmon and added some grilled asparagus. Great meal.
Anonymous
Denver, CO
2/12/2008
I just have a question....is it safe to eat "barely cooked" salmon, using just what you get under the glass at the grocery store? Is there like, a specific grade of salmon considered "sushi" quality? I am just scared to eat fish not all the way cooked that I didn't order at a restaurant. Any suggestions? (note: haven't actually tried recipe, but I want to)
devin8351
Bloomington, IN
10/11/2007
The only reason I didn't give this recipe a 4 is because I agree with the previous writer about the polenta. It was much too thin. I continued to add instant polenta, whisking, until it became the consistency I desired. (Probably about a cup. Next time I'll also plan on adding more parmesan.) I didn't have morels and used simple creminis, which worked perfectly. I had a 1 1/2 to 2 inch thick salmon fillet. I cut it crosswise at about 1 1/2 inch intervals and did not bother with toothpicks; just placed the salmon in the barely simmering poaching water as recommended. My husband said it was the best salmon he has ever had!
Anonymous
jacksonville, florida
7/31/2006
我做了这个给我丈夫昨晚瓦伦汀e's day. For the amount of money I paid on the ingredients, this was a very poorly designed recipe. I have made polenta many times and should have gone with my experience instead of going off the recipe. The polenta was too thin, never did get thick and I followed the recipe exactly. The only good news was I used tenderloin instead of salmon (no wild salmon available currently)and he enjoyed the meat and the mushrooms, but way too much fuss for just a so-so ending..........
lbcyclist
Austin, Texas
2/15/2006
We made this for Valentines dinner last night - excellent presentation and great flavor. We used shitake mushrooms, as Morels weren't readily available. Overall, this was a hit and is a dish that we'll use when entertaining guests.
Anonymous
IA
2/15/2006
This recipe was delicious. However, we found that a 1 inch salmon fillet to be a bit skimpy for a main course. I think next time we will increase the thickness of the salmon to 1 1/2 inch. We plan to make this dish again this weekend when we have guests over.
luffy1
Hong Kong
9/5/2005
I made this last night for Valentines day. It worked out as Eric said. Not to hard to do with stunning presentation and the taste was fantastic! The slightly raw fish in contrast to the polenta and mushroom sauce was sexy, if food ever is. I could not find instant polenta so I made it from a recipe. One thing I did wrong was assume that since it was a Valenintes selection it was for two. It is for 6. so, we have again today.
d2taylor
Los Angeles
2/15/2005
Fantastic , as all of Erics cooking.My cogratulations, Iwas lucky to meet Eric when he came to Lima ,Peru and gave a master class.
paparamon
Lima ,Peru
2/11/2005
