Normandy Salmon Steaks With Hollandaise Sauce
|Fresh mushrooms||1⁄4 Pound (Small)|
|White wine||1⁄2 Cup (8 tbs)|
|White pepper||1⁄8 Teaspoon|
|Salmon steaks||32 Ounce (4 Steaks About 8 Ounce Each)|
|Lemon||1 , juiced|
|Hollandaise sauce||1 Cup (16 tbs) (1 Recipe)|
|Fresh oysters||8 Ounce|
|Canned deveined shrimp||5 Ounce (1 Can)|
|Truffles||1 Ounce, sliced (Found In Specialty Stores)|
Clean mushrooms; cut into thin slices.
Heat butter in frypan.
Add mushrooms; saute 3 minutes.
Add 1/4 cup wine and water.
Season with salt and pepper; simmer 10 minutes.
Meanwhile, rinse salmon under cold running water; pat dry.
Sprinkle with lemon juice; let stand 5 minutes.
Strain mushrooms; reserve juice.
Add mushroom juice to frypan.
Add rest of wine; bring to boil.
Add salmon; cover.
Simmer over low heat 20 minutes.
While salmon is cooking, prepare Hollandaise Sauce; keep warm.
Remove steaks with slotted skimmer to preheated platter; keep warm.
Add oysters to simmering stock.
Heat about 5 minutes, until edges begin to curl.
Add shrimp; just heat through.
Spoon around salmon steaks.
Pour Hollandaise Sauce over salmon.
Garnish with reserved reheated mushrooms and truffle slices if desired.