Roasted Salmon with Chanterelle Mushrooms, Corn Fondue, Sauce Diablé

Source: Roland Passot, La Folie.

Recipe Type: | Seasons: ,

Serves 6


½ salmon, skin, scales and pin bones removed
Olive oil
Salt and pepper
1 cup Chanterelle mushrooms
2 tablespoons butter

Corn Fondue
2 ears corn, kernels removed, cob saved for another use or discarded
3 tablespoons butter
2 cups cream, milk or half and half
Salt and pepper, to taste

1 cucumber, your favorite variety
Juice from one lemon
1 tablespoon extra-virgin olive oil

Sauce Diablé
4-5 shallots, peeled and minced
Olive oil
1 sprig tarragon
1 bay leaf
½ teaspoon Dijon mustard
1 cup dry white wine
1 ¼ cup jus de poulet (or chicken broth or stock)
1 tablespoon lemon juice
½ teaspoon freshly cracked black peppercorns
¼ teaspoon cayenne pepper
1 tablespoon minced parsley


For the salmon

  1. Preheat oven to 350 degrees. Cut salmon into 3-ounce pieces. Place on a half sheet pan and rub with olive oil. Bake uncovered in the oven for approximately 6 to 8 minutes, or until medium rare. Season with salt and pepper. 

  2. Rinse the chanterelle mushrooms in cold water and pat dry. Cut the larger mushrooms in half and leave the smaller ones whole. Sauté mushrooms in butter; season with salt and pepper.

For the corn fondue

  1. Combine all the ingredients in a pan and cover; cook over a low heat for one hour, stirring often.

  2. Blend the mixture well in a large blender; strain. Season with salt and pepper.

For the garnish

Thinly slice the cucumber and toss with lemon juice and olive oil.

For the sauce Diablé

  1. In a sauté pan sweat the minced shallots in a small amount of olive oil. Add the tarragon, bay leaf, and mustard and deglaze the pan with the white wine.

  2. Simmer until this mixture is reduced by three-fourths, add the jus de poulet, lemon juice, black peppercorns and cayenne pepper.
  3. Finish with minced parsley.


Farmers Market Ingredients