4 salmon fillets 1/3 c. dry white wine
1 lb. fresh chanterelles 1/3 c. heavy cream
4 slices bacon, chopped (optional)
2 tbsp. fresh parsley
2 tbsp. butter
2 tbsp. fresh thyme
2 shallots, chopped
1 tbsp. minced garlic
Bake salmon in a 450® oven for 10 min or to desired doneness. While salmon is cooking, place chanterelles in a dry, pre-heated pan. Dry sauté over high heat until mushrooms release some of their moisture. Add butter, garlic and shallots and sauté. Stir in herbs and season with salt and pepper. Add wine, reduce. Add cream, reduce. Remove salmon from oven, plate and top with ragout.
Note: If fresh chanterelles are unavailable, use 2 oz. dried chanterelles. Reconstitute for 30-40 minutes in warm water and skip the dry sauté step.