1 bottle Merlot Red Wine
1 small onion, quartered
2 celery stalks, chopped
2 carrots, peeled and chopped
1 bay leaf
3 tablespoons olive oil
2 tablespoons chopped shallots
1 pound shiitaki mushrooms, cleaned, steamed and thinly sliced
Salt
Freshly ground black pepper
1 teaspoon chopped garlic
2 cups cooked navy white beans
2 cups veal reduction
1 tablespoon finely chopped fresh parsley leaves
1 tablespoon butter
4 (6-ounce) salmon fillets, skin off
Creole seasoning
In a saucepan, over medium heat, combine the wine, onions, celery, carrots
and bay leaf. Bring to a boil, reduce heat to medium low and simmer until
the liquid reduces by half, about 35 to 40 minutes. Remove from the heat
and strain. Set aside, keeping warm. In a large sauté pan, over
medium heat, add 1 tablespoon of the oil. Add the shallots and mushrooms.
Season with salt and pepper. Sauté until the mushrooms start to
wilt, about 3 to 4 minutes. Stir in the garlic and white beans. Season
with salt and pepper. Sauté for 1 minute. Add the veal reduction.
Bring to a simmer and cook for 8 minutes. Remove from the heat and stir
in the parsley and butter. Set aside, keeping warm. Season both sides of
the salmon with Creole seasoning. In a large sauté pan, over medium
heat, add the remaining 2 tablespoons of the oil. When the oil is hot,
add the salmon and sear for 4 to 5 minutes on each side for medium rare.
Spoon some of the mushroom/bean mixture in the center of each plate. Lay
the salmon fillets on top of the beans. Drizzle some of the wine syrup
over each salmon fillet. Garnish with green onions.
Yield: 4 servings