12329 Salmon Slices with Fresh Oysters Serves 4 as a first course Wed Aug 06 01:04:13 -0700 2008 Tue Feb 03 12:06:19 -0800 2009 Licensed http://www.chow.com/recipes/12329 Tue, 03 Feb 2009 20:06:19 GMT The traditional way to eat oysters in Bordeaux is to follow each one with a piece of spicy, warm sausage and a glass of dry white wine. In this refined adaptation, chef Christian Clément “plays back” this Bordeaux tradition with cool irony by pairing the oysters with fresh salmon: Each part works to create a whole greater than the sum of the parts.

Christian's combination brings a wonderful briny taste of the sea to freshly caught river salmon. It is easy and elegant, light and tasty, and goes well with a crisp acidic white wine with a long, lingering finish. Try a Pinot Gris, Riesling, Roussanne, or Sauvignon Blanc.

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  • Preheat the oven to 300°F. Lay the salmon fillet on your work surface, skin side down. With a very sharp, thin, flexible knife, cut the fillet crosswise on an angle (as you would slice a side of smoked salmon) into 4 equal “scallops,” about 4 ounces each; discard the skin.
  • One by one, place each mushroom sideways on your work surface; holding it by the stem with one hand, slice the cap into thin rounds, stopping when you reach the gills. Stack the rounds and cut them into thin julienne strips. Sprinkle the lemon juice over the mushroom strips and gently toss. Wrap tightly in plastic wrap. (The recipe can be prepared to this point up to 3 hours in advance. Refrigerate the salmon and mushrooms.)
  • Lightly oil a baking sheet. Place a large skillet, preferably nonstick, over moderately high heat. When the pan is hot, add 2 teaspoons of the butter. When the foam subsides, add the salmon scallops and cook on one side only for 30 seconds, or until edges are opaque and the center still raw. Season with a light grinding of white pepper and invert, raw side down, onto the oiled baking sheet. Set the skillet aside.
  • Top each piece of salmon with 3 oysters. Sprinkle with white pepper and place in the oven. Cook for 3 to 5 minutes, or until the oysters are warm and salmon is just cooked through.
  • Meanwhile, quickly prepare the sauce. Add the reserved oyster liquor to the skillet in which the salmon was sautéed; swirl to pick up any pieces stuck to the pan. Add the slivered mushrooms and boil over high heat until reduced to a thick mass, 1 to 2 minutes. Add the cream, return to a boil, and continue to cook until liquid is reduced by half, about 1 minute. Swirl in the remaining butter 1 tablespoon at a time. Season with salt and freshly ground white pepper to taste.
  • Use a wide spatula to transfer the salmon and oysters to heated plates. Spoon the sauce over the seafood. Sprinkle with the chives and serve at once.
    • ]]>     http://www.chow.com Paula Wolfert 50 Main 1¼ pounds fresh center-cut fillet of salmon, preferably wild, in 1 piece

    ]]>     4 large white firm mushrooms

    ]]>     1 teaspoon fresh lemon juice

    ]]>     7 tablespoons unsalted butter, preferably low water content butter, such as Plugra

    ]]>     12 shucked large oysters, with their liquor reserved

    ]]>     3 tablespoons crème fraîche or heavy cream Salt and freshly ground white pepper

    ]]>     3 tablespoons minced fresh chives

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