Seared Salmon With A Wild Mushroom And White Bean Ragout

Recipe Ingredients

1		Merlot Red Wine
1		Onion - quartered (small)
2		Celery stalks - chopped
2		Carrots - peeled, chopped
1		Bay leaf
3 tablespoons	45ml	Olive oil
2 tablespoons	30ml	Chopped shallots
1 lb	454g / 16oz	Shiitaki mushrooms - cleaned, steamed,
		And thinly sliced
		Salt - to taste
		Freshly-ground black pepper - to taste
1 teaspoon	5ml	Chopped garlic
2 cups	320g / 11oz	Cooked navy white beans
2 cups	474ml	Veal reduction
1 tablespoon	15ml	Finely-chopped fresh parsley leaves
1 tablespoon	15ml	Butter
4		Salmon fillets - (6 oz ea) - skin off
		Creole Seasoning - see * Note

Recipe Instructions

* Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection.

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 saute pan, over medium heat, add 1 tablespoon of the oil. Add the shallots and mushrooms. Season with salt and pepper. Saute until the mushrooms start to wilt, about 3 to 4 minutes. Stir in the garlic and white beans. Season with salt and pepper. Saute 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 saute 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.

This recipe yields 4 servings.

Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-1C82) - from the TV FOOD - NETWORK

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