SALMON WITH CREAMED MUSHROOMS AND KOHLRABI
Cooking with Shelburne Farms
Creamed mushrooms are so good, and they work beautifully with this pan-poached salmon. We love the contrast between the soft, earthy mushrooms, the moist salmon, and the firm, nutty nuggets of kohlrabi, which is a sadly neglected vegetable.
Before You Start
Use a fairly delicate mushroom here. Cultivated or wild oysters will do nicely, as will small wild honey mushrooms or sweet tooth (also known as hedgehog), which will add a light, sweet note to the dish. If you cannot find kohlrabi, this dish works well with sunchokes. They are the cultivated relative of Jerusalem artichokes, which can be dug from the wild in Vermont.
• 2 skinned, center-cut salmon fillets (1½--2 pounds total), preferably wild, any visible pin bones removed with tweezers
• 1½ teaspoons coarse kosher salt plus more to taste
• 1 tablespoon olive oil
• 2 medium shallots, thinly sliced
• 2 medium kohlrabies (about 3/4 pound), peeled and cut into 1/2-inch cubes
• 8 ounces delicate mushrooms (see Before You Start), trimmed of any tough stems and torn into bite-size pieces
• 1 cup dry white wine
• 1 cup heavy cream
• Freshly ground black pepper to taste
1. Pat the salmon dry and season both sides with 1 teaspoon of the salt.
2. In a large saute pan or skillet set over medium-high heat, heat the olive oil until hot. Add the shallot and saute until softened, 3-4 minutes. Add the kohlrabi cubes and cook, stirring occasionally, until the cubes start to color, about 7—9 minutes.
3. Add the mushrooms to the pan with the remaining 14 teaspoon salt and cook, continuing to stir occasionally, until the mushrooms have given up their liquid and started to color, another 7-9 minutes. Pour the white wine into the pan and simmer for 5 minutes.
4. Reduce the heat to medium-low. Lay the salmon fillets on top of the kohlrabies and mushrooms and pour the cream over the fish. Cover and simmer for 10-15 minutes, until the salmon is just cooked through. Adjust seasoning to taste and serve immediately.