Salmon with Chantrelles - butter

Method

• In a large skillet, melt butter over medium heat.
• Add chantrelles.
• Cover with a buttered round of waxed paper and lid.
• Cook 5 minutes until tender.
• Remove chantrelles with a slotted spoon, reserving pan juices.
• Set chantrelles aside.
• Poached Salmon: Add salmon, stock, wine, and shallots to pan juices in skiller.
• Bring to a boil.
• Reduce heat to medium-low.
• Cover and simmer 10 to 12 minutes until fish flakes in center of thickest part when tested with a fork.
• Using 2 spatulas, carefully turn fish over halfway through cooking time.
• Remove salmon with a slotted spatula, reserving pan juices.
• Cover salmon and keep warm.