One of my favorite classic dishes. I love this over salmon, but it accompanies chicken just as well. Versatile for any season, elegant yet simple to make. It will make you look like the rock star of the kitchen. You can use asparagus instead of green beans, alternate the types of mushrooms or leave them out entirely. I add fresh tomatoes from the garden when they are in season but omit them when they are not. For summertime, I use less cream to keep the dish light. During the winter I will substitute Devonshire Cream (Triple Cream) for the whipping cream to make the dish more comforting during those cold spells. You may add herbs to the dish at the last minute (for fish thyme, basil, oregano) and for chicken you can use the same herbs or even add some marjoram or sage. The options are endless and do what is best for your taste.
Salmon with Green Beans, Leeks, Mushrooms, and Tomatoes in Light Cream Sauce
1 recipe BVC Basic Oven Roasted Salmon (Note: You may substitute a chicken breast or cutlet)
8 oz green beans, topped and tailed
8 oz mushrooms, sliced (morel, shiiataki, cremini, baby bella - any variety will be nice)
1 leek, julienned (white part only)
1/2 cup dry sherry (or 3/4 cup white wine)
1 cup heavy whipping cream (or 1x 6 oz jar Devonshire Cream)
2 Tablespoons butter
1 Tablespoon olive oil
Salt and pepper to taste
1 teaspoon herbs (basil, thyme, oregano, marjoram or sage - see above suggestions), optional
In a saucepan, melt butter and oil over medium heat. Add the leeks and stir until softened. Reduce heat to low, cover the pot and sweat the leaks for approximately 10 minutes. Leeks should not color. Increase the heat and add the sherry. Reduce by half. Add the green beans and cook approximately 2 minutes. Add the cream and continue to reduce by half or until mixture coats the back of a spoon. Add the mushrooms and cook until just softened. Salt and pepper and add herbs if desired. Serve over BVC Basic Oven Roasted Salmon or over a seared chicken breast.
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