Salmon with Black Trumpet Mushrooms, Brussels Sprout Leaves, and Fingerling Potatoes
Alfred Portale's 12 Seasons by Chef Alfred Portale, Broadway Books 2000
Adapted by StarChefs

Yield: 4 servings

Thinking ahead: The Brussels sprouts can be made the morning you serve this dish. Blanch them, shock them in ice water, drain, and refrigerate.


    Potatoes and Brussels Sprouts
  • 1 pound fingerling potatoes
  • 1 carrot, peeled and cut into ¼-inch dice
  • 6 ounces pearl onions, cut into ¼-inch slices (5 or 6 onions)
  • 8 ounces fresh Brussels sprouts, cored and separated into leaves
  • 1 cup white chicken stock
  • ½ cup heavy cream
  • ¼ cup unsalted butter
  • 2 teaspoons fresh lime juice
  • Coarse salt and freshly ground pepper to taste

In a large saucepan of lightly salted boiling water, cook the potatoes for 10 to 15 minutes over medium-high heat, until tender when pierced with the tip of a sharp knife. Drain and set them aside to cool.

At the same time, bring another pot of salted water to boil over medium-high. Cook the carrot for about 2 minutes, until just barely tender. Remove with a slotted spoon or strainer and set aside. Add the onions to the same pot of boiling water and cook for about 2 minutes until barely tender. Remove and set aside. Cook the Brussels sprout leaves in the water for 2 to 3 minutes, until barely tender. Drain and plunge them into a bowl of ice water. Drain again. Squeeze out as much excess water as possible from the leaves and pat them dry with kitchen towels.

Cut the cooled potatoes into ½-inch-thick rounds. Set aside.

In a large saucepan, combine the stock and the cream and bring to a boil over high heat. Cook for 7 to 8 minutes, until reduced by 1/3 and thickened. Whisk in the butter, a piece at a time, until the sauce is thickened and enriched. Add the potatoes, carrot, onions, and Brussels sprout leaves. Reduce the heat to low and simmer gently for about 5 minutes. Season with salt and pepper. Remove from the heat and stir in the lime juice. Cover and keep warm.

    For Assembly
  • 1 Tablespoon unsalted butter
  • 6 ounces fresh black-trumpet mushrooms, trimmed
  • Four 7-ounce salmon fillets
  • 3 Tablespoons canola oil
  • 3 Tablespoons chives, finely minced
  • Coarse salt and freshly ground pepper to taste

In a large sauté pan, heat the butter over medium heat. Add the mushrooms and cook for 5 to 7 minutes, until they begin to release their liquid and soften. Remove from the heat and set aside.

Season the salmon with salt and pepper on both sides. Heat the oil in a 12-inch sauté pan over medium-high heat. Cook the salmon for about 3 minutes, until lightly browned. Turn and cook for about 3 minutes longer. Reduce the heat and cook for about 3 minutes longer. Reduce the heat and cook about 3 minutes longer, until the salmon is opaque in the center.

Stir the chives into the vegetables and sauce. Using a slotted spoon, lift about 2/3 of the vegetables from the sauce and arrange them on individual plates or a serving platter. Top with the salmon fillets. Spoon the remaining vegetables over the salmon and then top with the mushrooms. Spoon any sauce remaining in the pan over the vegetables and salmon.

Halibut, grouper, or cod will work well with the vegetables in this dish. The vegetables also pair well with game, such as duck breast or squab. You can also substitute hedgehog, chanterelle, hen-of-the-woods, or cremini mushrooms for the trumpet mushrooms.

  Published: 2000