Hot Smoked Salmon with Wild Mushroom Ragout - Instructions Continued
cooked, 20 to 25 minutes depending on the thickness of the fish.
Wild Mushroom Ragout
Thoroughly clean the mushrooms by wiping them gently with a paper towel or stiff
brush. Slice them 1/2" thick, discarding any tough stems. Set aside.
In a large sauté pan set over medium-high heat, melt the butter. Once the butter has
stopped foaming, add the shallots and lightly salt them. Cook, stirring occasionally,
until the shallots begin to soften, 3 to 5 minutes. Add the mushrooms, lightly salt,
and cook, stirring often, until wilted and starting to brown, 8 to 10 minutes. Deglaze
the pan with the brandy, scraping up the bottom of the pan to release any brown bits.
Add the heavy cream, stir to combine. Season to taste with salt and pepper. Serve
immediately alongside the smoked salmon.