Fillet of Salmon Trout with Fresh Chanterelles in Cream

Cut chanterelles in half lengthwise, rinse briefly and drain.

Peel the shallot, finely dice and sauté in butter. Add the chanterelles, turn a few times with a wooden spoon to the other side, extinguish with white wine and steam covered for about 10 minutes until soft.

Remove the chanterelles with a slotted spoon and reduce the liquid to 2/3. Add 2/3 of the whipped cream and cook again. Season with salt and pepper. Add parsley leaves and chanterelles. Let it boil again and season if necessary.

Mix the egg yolks with the remaining whipping cream and add to the chanterelle sauce. Do not make more.

Related Recipes:

Vegetable SoupClean vegetables, remove peel from celery and carrot, drizzle celery with juice of one lemon so that it does... Beiriedschnitte with Chanterelle RisottoHeat some olive oil and butter in a saucepan. Sauté onions and finely chopped garlic clove until translucent... Kiwi Cucumber Vegetables with SalmonPeel and finely dice the onion. Melt the butter and sauté the onion cubes until translucent. Remove the skin... Salmon in Puff Pastry with Leek FillingPeel and dice mango and avocado. Cut chili into rolls. Mix together with white wine, raisins, chutney and... Veal Fricassee with Carrots and MeatballsRinse and peel carrots. Cut in half lengthwise. Then cut diagonally into uniform slices about 1/2 cm thick... Celery Mousse with Fried Pike Perch and SaladsSoak gelatin in cold water for at least one hour. Cut the celery into small pieces, peel the shallot and dice... Paprika and Spinach Rolls Au Gratin1. preheat oven to 200 °C. Bake the whole peppers in the oven (middle rack) for approx. 20 min. until the... Cream of Potato Soup with SalmonDefrost frozen salmon fillets for half an hour. Peel and rinse the potatoes and cut into cubes. Clean the... Tagliatelle with Salmon in Cress SauceA great pasta dish for any occasion: Briefly rinse the salmon fillet, rub dry, trim any dark fatty spots and... Pike Perch Fillet, on Beet VegetablesRinse the beet and remove the roots. Cook the beet with the orange slices in salted water until al dente (*)...