Barely Cooked Salmon with Parmesan Polenta and Mushroom Consommé

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Ingredients

  • 1 pound button mushrooms
  • 10 cups water
  • Fine sea salt and freshly ground white pepper
  • 1 pound gyromitre or morel mushrooms (see Note)
  • 1 tablespoon canola oil
  • 1 tablespoon chopped shallots
  • 1 tablespoon chopped garlic
  • 7 to 8 tablespoons (1 stick) butter
  • 1 tablespoon chopped flat-leaf parsley
  • 2 cups milk
  • 1/3 cup instant polenta
  • 1/2 cup freshly grated Parmesan
  • One 2 1/2-pound salmon fillet

    • Description

    Editor's Note: This Recipe Is Excerpted From Eric Ripert And Michael Ruhlman's Book The A Return To Cooking. To Read More About Ripert, Click...

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