Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

---------------------------SALMON--------------------------------
4 lg Romaine lettuce leaves 4 ts Olive oil
4 Center-cut salmon fillets 2 tb Tarragon, chopped
-(6oz ea) Ground white pepper

-------------------------MUSHROOMS------------------------------
1/4 c Olive oil 4 Garlic clove(s), minced
1 lb Oyster mushrooms 1/4 ts Salt
1/4 c Shallots, chopped

---------------------------SAUCE--------------------------------
1/2 c Dry white wine -cut into pieces
1/4 c Shallots, chopped 1/4 c Tarragon leaves
1/2 c (1 stick) butter, chilled Ground white pepper

Salmon: Blanch lettuce in pot of boiling, salted water until just
wilted, about 20 seconds. Drain. cool in bowl of ice water. Drain.
Pat dry with paper towels. Trim tough ends from lettuce.

Place 1 lettuce leaf on work surface, rib side down and long side
parallel to edge of work surface. Place salmon near lower edge of
leaf. Drizzle with 1 tsp olive oil. Sprinkle with tbs tarragon, salt
and white pepper. fold short side of leaf in, then roll up salmon in
leaf as for egg roll. Repeat with remaining salmon, oil and tarragon.

Brush steamer rack with oil. Place in large saucepan over simmering
water. Place salmon packages, seam side down on rack. Cover pan
tightly; steam 5 minutes. Remove from heat. Let stand until fish is
cooked through, about 4 minutes.

Mushrooms: Heat oil in heavy large skillet over medium heat. Add
mushrooms, shallots, garlic and salt and saut until mushrooms are
tender, about 5 minutes. Season with pepper. Set aside.

Sauce: Boil wine and shallots in heavy small saucepan until liquid is
reduce to 2 tbs, about 4 minutes. Reduce heat to low. Gradually add
butter, whisking just until melted. Mix in tarragon. Transfer to
blender and puree until almost smooth. Season with sauce and white
pepper.

To Serve: Reheat mushrooms over medium heat, stirring often. Spoon
sauce into center of each of 4 plates. Cut each salmon package in
half crosswise. Place 2 halves on each plate. Spoon mushrooms over.

Source: The Herbfarm Bon Apptit August 1995
Submitted By DIANE LAZARUS On 08-18-95

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