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Pan-Roasted Salmon with
Burgundy-Rosemary Butter

"Fish, to taste right, must swim three times -
in water, in butter, and in wine."
~ Polish Proverb

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Medieval Kitchen, Chateau de Pierreclos, Burgundy, France
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Wine Cellar of Chateau de Pierreclos, Burgundy, France
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La Belle Cuisine

Pan-Roasted Salmon with
Burgundy-Rosemary Butter


The White Dog Cafe Cookbook:
Recipes and Tales of Adventure from
Philadelphia's Revolutionary Restaurant
by Judy Wicks and Kevin von Klause, 1998, Running Press

(Serves 4)

“In this unique presentation, oyster mushrooms sear themselves to the
salmon forming a crisp and beautiful crust. The Burgundy-Rosemary
Butter merges seamlessly with the salmon, [and] woodsy mushrooms…”

Burgundy-Rosemary Butter
1 cup Burgundy or other dry red wine
1/4 cup minced shallots
2 teaspoons chopped fresh rosemary leaves
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/8 teaspoon ground allspice
1/2 pound (2 sticks) unsalted butter,
at room temperature

16 oyster mushrooms, stems removed
4 salmon fillets (about 6 ounces each)

1. Prepare the Burgundy-Rosemary Butter: Combine the wine and
shallots in a small, nonreactive saucepan set over high heat. Boil to
reduce the mixture until the wine is almost evaporated, about
10 minutes.
2. Combine the wine and shallot reduction, rosemary, salt, pepper,
allspice, and butter in a small bowl. Mix well with a fork or
wooden spoon until evenly combined.
3. Shape the butter into a log 2 inches in diameter and roll up in waxed
paper or plastic wrap. Refrigerate until firm for up to 1 week, or
freeze for up to 2 months. Slice for serving.
4. Preheat the oven to 475 degrees F. Oil a baking sheet.
5. Arrange 4 mushrooms, cap sides down, in a row on the baking sheet.
Make sure their edges touch slightly. Season a salmon fillet with salt
and pepper, set it, rounded side down, on the mushrooms. Repeat
with the remaining mushrooms and salmon. Roast on the bottom rack
of the oven for 8 to 10 minutes, or 6 to 8 minutes, if you like your
fish less well done.
6. After roasting, the mushrooms should adhere to the bottom of the
fish; carefully slide a metal spatula under them and remove the fish
from the baking sheet.
7. Serve the fillets mushroom sides up. Top with a few slices of the Burgundy-Rosemary Butter.

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