How to make it

  • Boil potatoes in salted water until tender. Once cool strip off unwanted surplus skins, but leave on what won't readily come off.
  • Fry shallots, garlic, thyme and butter until shalots softened.
  • Add wine, bubble up high heat until reduced by half.
  • Add stock. & morels/mushrooms including the soaking water (care not to add sediment from water).
  • Season well
  • Add potatoes, bring back to boil/bubble, add cream & reduce to thicken, & let simmer.
  • Blanch Asparagus. & add to main sauce.
  • Fry the Salmon until cooked.
  • Serve on plate, add asparagus, potatoes, & sauce over & around the salmon.

Reviews & Comments 2

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  • justjakesmom 11 years ago
    Can't go wrong with this!
    Was this review helpful? Yes Flag
    " It was excellent "
    sparow64 ate it and said...
    This is did I miss it before?? Great post.
    Was this review helpful? Yes Flag

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