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- 2 salmon filets, about 2-1/2 lb each
- 35 white cap mushrooms, about 2" in diameter
- 2 soup spoons olive oil
- 1 bottle dry white wine
- 1 bay leaf
- 2 more soup spoons olive oil for the onions
- 2 small onions
- 10 white peppercorns, freshly ground
- Pinch of salt
- Have the fish at room temperature.
- Clean the mushrooms and remove the stems. Slice the caps about 1/4" thick and break up the larger stems.
- Saute the onions over medium heat until they just start to brown. Add the mushrooms and continue sauteing, stirring occasionally, until they have changed color and exuded a lot of liquid, about 5 minutes.
- Preheat the oven to high.
- Oil a high-walled cookie sheet, put into it the wine and the bay leaf (broken into 2 pieces), and heat to a simmer.
- Wash the salmon. You may also have to cut the filets to get them to fit into your cookie sheet.
- Lay the salmon in the cookie sheet. Ladle the mushroom and mushroom mixture over them, with the mushroom juice from the pan. Sprinkle the salt and pepper over the filets.
- Lower the heat to moderate, to barely maintain a simmer, and return to the oven for 20 minutes.
- Immediately turn off the oven and open the door to keep the fish from overcooking.
- May be quickly reheated in a microwave oven.
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