Salmon Steaks with Porcini Mushrooms and Spinach Sauce
(Tournedos di Salmone con Porcini e Salsa di Spinaci)
Adapted from Robert Donna by StarChefs

Yield: serves 4

Ingredients:

Salmon:

• 1lb. 6 ounces salmon filet, without bones and skin
• 1 stalk of dill
• 14 ounces porcini mushroom
• 1 clove garlic
• 1 tablespoon chopped Italian parsley
• 1 stalk rosemary
• 4 tablespoon of peeled diced tomato
• olive oil
• salt & pepper

Sauce:

• 4 ounces spinach
• 1 ounces Italian parsley
• 2 cups fish stock
• 2 cups heavy cream
• 2 ounces butter
• salt & pepper

  To prepare the fish:
  Sprinkle the salmon filet with salt, fresh ground pepper and chopped dill. Roll the salmon in a shape like a salami and wrap in plastic film. Cut out 8 tournedos of 3 oz. each and set in a cool place.

  To prepare the sauce:
  Clean and wash the spinach and parsley. Blanch them in boiling water and cool in ice water. Drain well and purée. Place the spinach purée in a sauce pan and add the fish stock. Reduce by 2/3. Add the heavy cream and cook until the sauce will coat the back of a spoon.

  To prepare the mushrooms:
  Clean and wash porcini, cut in 1/4 inch slices. Sauté in olive oil and garlic, add salt, fresh ground pepper and parsley. Keep warm.

  To serve:
  Sauté salmon filet in olive oil with the rosemary. Remove from the oil and dry on towel to remove excess oil. Place one spoon of sauce on the center of each plate. Place two tournedos on each plate and make three mounds of porcini around the salmon. Sprinkle with diced tomato.

Top Of Page