David's Recipe for Salmon with Mushrooms and Onions

Another of my imitations based on something we ate at said strange little eating place in the Marais.

Main Course, French

  • 2 salmon filets, about 2-1/2 lb each
  • 35 white cap mushrooms, about 2" in diameter
  • 2 soup spoons olive oil
  • 1 bottle dry white wine
  • 1 bay leaf
  • 2 more soup spoons olive oil for the onions
  • 2 small onions
  • 10 white peppercorns, freshly ground
  • Pinch of salt
  1. Have the fish at room temperature.
  2. Clean the mushrooms and remove the stems. Slice the caps about 1/4" thick and break up the larger stems.
  3. Saute the onions over medium heat until they just start to brown. Add the mushrooms and continue sauteing, stirring occasionally, until they have changed color and exuded a lot of liquid, about 5 minutes.
  4. Preheat the oven to high.
  5. Oil a high-walled cookie sheet, put into it the wine and the bay leaf (broken into 2 pieces), and heat to a simmer.
  6. Wash the salmon. You may also have to cut the filets to get them to fit into your cookie sheet.
  7. Lay the salmon in the cookie sheet. Ladle the mushroom and mushroom mixture over them, with the mushroom juice from the pan. Sprinkle the salt and pepper over the filets.
  8. Lower the heat to moderate, to barely maintain a simmer, and return to the oven for 20 minutes.
  9. Immediately turn off the oven and open the door to keep the fish from overcooking.
  10. May be quickly reheated in a microwave oven.

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