INGREDIENTS (2 PERSONS):
2 x 200 gr salmon fillets
2 shallots (finely chopped)
1 garlic clove (finely chopped)
50gr of dried porcini mushrooms
100gr of spaghetti pasta
Salt , pepper & tbs of olive oil
1 tbs of creme fraiche
1 large sprig of fresh tarragon (leave some to garnish )
1 handful of parsley
1 caper berry or 1 tbs of capers
1 tbs of unsalted butter
100ml of white wine
Firstly we need to make a mushroom stock out of our dried mushrooms. Use 300ml of boiling water on top of the dried mushrooms and set it aside for mushrooms to soften a little. In about 20 min you will have a dark brown mushroom stock. After 20 min separate the mushrooms from the stock.
Now lets cook salmon. Season with salt & pepper and cook it skin side down most of the time (about 2-3 min) only turn once and cook for 1 more min. Don’t worry if salmon doesn’t look fully cooked as it will go to the sauce at the very end of cooking to finish off.
I used the second skillet to cook my dried mushroom with a little of of butter & olive oil until they became crispy. Then remove them onto the paper towel.
Let’s cook the shallots and garlic in the same pan the one we cooked the fish in and sauté until they become translucent and add the wine to de-glaze the pan. Let wine evaporate for a min and add mushroom stock, finely sliced caper berry and chopped tarragon . Cook it on a medium heat and reduce it by half. It will take 10-15 min.
In a meantime lets cook the pasta. Please follow pasta cooking instructions as one pasta cooks more than other. Cook it al dente so it still got a bite to it as it will go to the sauce at the very end.
When mushroom stock has reduced to your liking ( it depends on how much sauce you want to have with your pasta) taste it for seasoning and add salt & pepper if need be. Add tbs of creme fraiche and turn of the heat. Take cooked salmon and break it apart to smaller pieces and transfer it to the sauce together with pasta and parsley. Pasta will absorb some the sauce.
Serve it in a plate of your choice together with wedge of lemon and cooked mushrooms.