Copper River "Sockeye" Salmon with a Cannelloni of English Peas, Pea Tendrils, Morels, "Frothy" Mushroom Broth and Shaved Black Truffles

Serves 8 people
July 18, 2008 7:23:36 PM PDT
1 lb cleaned Morels

1/2 lb Pea Tendrils

8 4 oz. pieces Sockeye Salmon

Mushroom stock (recipe follows)

1/3 c. Half & Half

1/3 c Skim Milk

Butter & Olive Oil

Salt & Pepper

BlackTruffles

8 filled cannelloni (recipe follows)

Pre-heat oven to 400 degrees.

Saute Morels in brown butter, seasoning with salt & pepper. Set aside. Heat 1 c. mushroom stock with half & half & skim milk. Once boiling, check seasoning and adjust if necessary. Put cannelloni in oven. Heat pan for sautéing Sockeye with olive oil. Once hot, add seasoned Sockeye fillets. Cook on top of stove, flip and finish roasting in the oven.

In 8 serving bowls split pea tendrils evenly. Place cannelloni on top, 1 per bowl. Top each cannelloni with Sockeye salmon and the Morels. Froth Mushroom stock with hand blender. Using the froth on top to sauce the dish, froth again as needed. Shave truffles over the top.

Mushroom stock

3 c. mushroom scraps (bottom of morels, peels of porcini, ends of oysters, stems of Portobello) if scraps are unavailable, use 3# of button Mushrooms

2 c. white wine

4 c. water

3T. salt

Combine all ingredients in stockpot. Bring to a boil and turn down to a simmer. Reduce by one half. Strain through a chinois, not pushing on mushroom pieces. Keep chilled, can be stored in refrigerator for 5 days or can be frozen for future use.

P. 2

Pasta Sheets

3 Eggs

9 oz. All purpose Flour

Pinch of Salt

Make a well in the flour for the eggs. Add salt and mix ingredients with your fingers.

Once combined, begin kneading so dough ends up smooth and not sticky. Let rest one hour.

Roll pasta into 2" diameter log. With the heel of your hand press the dough down firmly so the dough is flat and can be easily manipulated into the pasta sheeter. Using flour as needed, feed long pasta sheet through pasta maker, number by number. After pasta has passed through smallest setting, cut into rectangles 3"x 4". Cook pasta in salted water that is boiling rapidly. Shock in ice water and then coat in oil.

Cannelloni filling

4 oz. Mascarpone

1 c. cooked Peas

1 egg

½ c. Parmesan cheese

Salt & pepper to taste

Let mascarpone soften in large mixing bowl. In food processor combine Peas, Eggs & Cheese. Mix puree with Mascarpone and add salt & pepper.

Trim pasta sheets to 5" x 3 ½ ". Place filling 1" from bottom. Roll tightly, not letting filling squeeze out the sides. Place seam side down on buttered cookie sheet. Cook in a 400 degree oven. Add 1c. of water to cookie sheet so cannellonis do not burn on the bottom. Cannellonis are done when golden brown on the ends and the filling has expanded.


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