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Poached Atlantic Salmon Wrapped in Romaine Leaves with Wild Mushroom Risotto and Vermouth Shellfish Cream Sauce
Makes 4 Servings
*1 head romaine lettuce, washed
*4 6-oz. pieces salmon filet
*2 shallots, chopped
*Salt and white pepper, to taste
*2 tbls. fresh herbs, such as parsley and thyme, chopped
*Juice of 1 lemon
*Zest of 1 lemon
*2 tbls. unsalted butter
*1/2 cup water
*1/2 cup dry vermouth
*Wild Mushroom Risotto
*Vermouth Shellfish Cream Sauce
1Blanch romaine leaves in simmering water for 7 to 10 seconds. Immediately shock in ice water bath. Set aside.
2Season the salmon filets with shallots, salt, pepper, fresh herbs, lemon juice and zest. Place 1/2 tablespoon of butter on top of each filet. Wrap the salmon in the romaine leaves.
3Place in a baking dish and add water and vermouth. Cover with foil and bake in a 400F degree oven for approximately 15-20 minutes.
4Prepare Wild Mushroom Risotto.
5Prepare Vermouth Shellfish Cream Sauce
6To serve, pool some cream in the center of warm serving plates. Center risotto on top of sauce. Place wrapped fish on top and surround with shellfish.
Chef Chris Ferrell, White Horse Tavern, Newport, RI