Equipment
* optional
Ingredients
Mushroom Broth Base
- 15 g dried porcini mushrooms, whole or pieces
- 400 ml boiling water
- 400 ml light fish stock
- 120 ml dry white wine
- 50 g shallot, finely minced
- 10 g garlic, thinly sliced
- 3 g fresh thyme, whole sprigs
- 15 ml olive oil
Salmon and Morels
- 600 g skinless salmon fillets, center cut, pin bones removed
- 150 g fresh morel mushrooms, halved vertically and thoroughly cleaned
- 30 g unsalted butter, chilled and cubed
- sea salt
- black pepper, freshly ground
- 5 g fresh chives, finely chopped
Nutrition (per serving)
Method
Place the dried porcini mushrooms in a heatproof bowl and pour the boiling water over them. Let steep for 20 minutes to rehydrate. Strain the liquid through a fine mesh sieve into a separate container, gently pressing the mushrooms to extract maximum liquid. Roughly chop the rehydrated porcini and set aside.
In a wide, deep skillet, heat the olive oil over medium heat. Add the minced shallot and sliced garlic, sauteing until translucent and fragrant, about 3 minutes. Add the cleaned fresh morels, chopped porcini, and thyme sprigs. Cook for 4 minutes until the morels begin to soften.
Pour the dry white wine into the skillet to deglaze, using a wooden spoon to scrape up any browned bits from the bottom of the pan. Allow the wine to simmer and reduce by half, approximately 3 minutes.
Pour the fish stock and the reserved porcini soaking liquid into the skillet. Bring the mixture to a boil, then immediately reduce the heat to low so the liquid maintains a very gentle shiver around 75 degrees Celsius or 167 degrees Fahrenheit. Season the broth gently with sea salt and black pepper.
Generously season all sides of the skinless salmon fillets with sea salt.
Gently lower the seasoned salmon fillets into the simmering mushroom broth. The liquid should rise about halfway up the sides of the fish. Cover the skillet tightly with a lid to trap the steam.
Poach the salmon for 6 to 8 minutes. For a tender, medium doneness, the internal temperature should reach 50 degrees Celsius or 122 degrees Fahrenheit. For fully cooked fish, mandated for food safety in vulnerable populations, cook to 63 degrees Celsius or 145 degrees Fahrenheit.
Using a fish spatula, carefully lift the poached salmon fillets out of the broth and transfer them to warmed shallow serving bowls. Discard the thyme sprigs.
Return the skillet with the broth and morels to medium-low heat. Add the chilled, cubed unsalted butter and fresh chives, stirring continuously until the butter melts and gives the broth a slightly glossy, emulsified finish.
Ladle the rich mushroom broth along with the morels directly over and around the poached salmon fillets. Serve immediately while hot.
Chef's Notes
- Washing morels requires care due to their honeycomb structure which naturally traps soil and debris. Submerge them in cold water, agitate gently, and lift them out of the water rather than pouring the water over them, ensuring the dirt stays at the bottom of the bowl.
- Straining the liquid from rehydrated dried mushrooms is a non-negotiable step. Even high-quality dried mushrooms often contain small amounts of sand that can ruin the texture of an otherwise flawless sauce.
- Poaching fish correctly means treating the liquid like a warm bath rather than a boiling pot. A gentle shiver in the liquid ensures the proteins coagulate slowly, keeping the flesh incredibly moist and tender.
- The FDA recommends cooking fish to an internal temperature of 63 degrees Celsius or 145 degrees Fahrenheit for optimum safety, though many culinary professionals prefer pulling salmon at 50 degrees Celsius or 122 degrees Fahrenheit for superior texture. Only use high-quality, very fresh fish if opting for a medium doneness.
Storage
Refrigerator: 2 days — Store salmon and broth in separate airtight containers to prevent overcooking the delicate fish upon reheating.
