Salmon in Phyllo with Wild Mushroom Ragout
When finished, the sum total of this wonderful entree is more than the sum of its parts. Chef Holley uses straightforward ingredients. The only two that might be a stretch for the home cook are the mussel jus and the fish fumet or stock. You can purchase fish stock frozen and substitute bottled clam juice for the mussel jus. Just be careful to taste before salting as the clam juice is salty. For the salmon you want fillets cut from the thickest part of the fish because you will split them in two, sandwich fresh herbs in between, and put them back together.
Ingredients
- Olive Oil - as needed
- Cepe, shiitake, oyster and portobello mushrooms - 8 ounces each (four 8-ounce packages), sliced
- Shallots - 4, peeled, minced
- Garlic Clove - 2 large, minced
- Dry white wine - 1 cup
- Brandy - 1/4 cup
- Tomatoes - 2 cups, diced, seeded, blanched (see Cooking Basics)
- Mussel jus or bottled clam juice - 1 cup
- Fish Stock (see Basics) - 1 cup, or frozen fish stock, reconstituted
- Salt and freshly ground pepper, to taste
- Fresh Thyme - 1 tablespoon, chopped
- Unsalted Butter - 4 tablespoons
- Phyllo Sheets - 16 frozen, defrosted
- Clarified Butter - as needed
- Salmon fillets - 4, four-ounce thick, skinless
- Salt and freshly ground pepper, to taste
- Mixed Herbs - 4 tablespoons, chopped (tarragon, mint, chervil)
- Olive Oil - as needed
- Fresh Herbs - garnish
Instructions
Film the bottom of a large 12-inch saute pan with olive oil and heat over medium heat. Add mushrooms and saute, stirring, until they begin to change color, about 5 minutes. Add shallots and saute, stirring, until shallots are translucent, but not brown, another 5 minutes. Add garlic, increase heat to high, and saute for 1 minute. Deglaze pan with white wine, stirring until most evaporates, then flame pan with brandy. When flames subside, reduce heat to medium and add tomatoes, sauteing for about 5 minutes. Add mussel jus or clam juice, and fish stock. Season to taste with salt and pepper. Add chopped fresh thyme. Simmer mushroom ragout slowly until juices reduce and mushrooms are tender. When sauce is cooked, right before service, add the unsalted butter, stirring to mix. Meanwhile, working with phyllo sheets covered under a clean, damp towel, brush clarified butter lightly over entire surface including edges of one sheet of phyllo. Place another sheet on top and repeat. Continue until you have four layered sheets of buttered phyllo. Repeat with remaining phyllo until you have four sets of buttered, layered phyllo. Keep covered to prevent drying and cracking.
Slice each salmon fillet in two lengthwise. Sprinkle 1 tablespoon of mixed chopped herbs on one half, top with second half slice. Repeat until you have four salmon fillets with a layer of herbs in the middle.
Working with one phyllo set at a time, roll the salmon fillet tightly. Trim off phyllo ends. Repeat using all salmon fillets.
Heat olive oil over medium-high heat in two 12-inch ovenproof skillets. Brown two salmon packets on all four sides in each skillet. Remove and drain on paper towels; repeat with remaining packets.
To serve: Divide mushroom ragout among four dinner plates, spooning on top half. Carefully remove salmon packets from skillets to work surface.. With sharp, serrated knife, cut each salmon packet into six equal slices. Shingle salmon slices in the middle of the plate, around the mushroom ragout. Spoon a little more mushroom ragout around plate and garnish with a touch of fresh herbs.
