Wild Salmon Stewed With Morels And Red Wine

1. 1

   Snip ends off morels and wash morels three times in warm water in a large bowl, changing the water each time.

2. 2

   Drain and set aside.

3. 3

   In a deep pan wide enough to hold salmon and potatoes in a single layer, warm oil over medium heat.

4. 4

   Add shallots, cover and cook until they are transparent, about 2 minutes.

5. 5

   Add morels, cover and cook 10 minutes.

6. 6

   Add red wine, port, bay leaves, and salt and pepper to taste.

7. 7

   Bring to a boil, and simmer 5 minutes.

8. 8

   Add potatoes and salmon, and poach (about 5 minutes for medium-rare).

9. 9

   To serve, place equal portions of salmon and potatoes in four warm serving bowls.

10. 10

    Top with poaching liquid, adjust seasonings to taste and drizzle each serving with a touch of olive oil.

11. 11

    Serve immediately.

* Per serving · 4 servings · Values may vary.