Slow Cooked Sockeye Salmon with Morel & Pancetta Ragu
Ingredients
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4 ozs 6 portions of sockeye salmon
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1 tbsp kosher salt
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zest of one lemon
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1 oz dried morel mushrooms
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2 shallots - small diced
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2 cups water
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1/4 cup unsalted butter
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1 cup pinot noir
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a couple sprigs of thyme
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1/2 cup pancetta
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1/4 cup chopped parsley
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extra virgin olive oil
Directions
- Mix salt, sugar and lemon zest
- Sprinkle liberally on salmon and place on tray or plate. Let sit at room temperature for about an hour
- Pre-heat oven to 215 degrees F
- Place the mushrooms and water in a pot and bring to a boil. Remove from heat and let mushrooms sit in hot water for about 10 minutes until tender. Strain and reserve the liquid
- In a saute pan on medium heat, crisp up the pancetta in a splash of olive oil
- Add shallots and sweat until translucent
- Add the mushrooms, thyme and wine. Cook until the liquid is reduced
- Pat the salmon dry and place on parchment paper lined baking tray and place in oven for 10-15 minutes until little white bits of protein appear on the sides. Remove immediately
- Whisk butter into the morels, remove thyme, add parsley and adjust seasoning
- Place a portion of salmon on each plate and a spoonful of morel ragu on top
