Miette Culinary 109 MacDougal Street

SALMON STEAK BRAISED IN RED WINE, PANCETTA, SPINACH SPAETZLE AND MUSHROOMS
(Makes 4 servings)

Ingredients
4 x 7 ounce salmon steaks with skin on
6 cremini mushrooms
6 shitake mushrooms (stems removed)
6 white mushrooms
1 slice of 4 ounce thick pancetta, cut in small cubes
1 leek, white part only, washed and chopped
1 carrot, peeled and chopped
1 small red onion, peeled and chopped
2 cups domestic red wine
1 sprig rosemary
2 tbs butter
½ bunch chopped fresh parsley
2 bunches spinach, washed, stems removed
Salt and pepper to taste

Procedure
1.Heat oven to 400 degrees
2.Trim the base of cremini and white mushroom stems (discard shitake stems).
3.Cut off stems and cube them, set aside
4.Slice the mushroom caps into thin strips and set aside
5.In a braising pan large enough for 4 salmon steaks, add half the pancetta and cook over medium heat until crisp.
6.Add leeks, carrot, red onion, mushroom stems (not caps), salt and pepper. Stir together.
7.Remove from fire and add red wine and rosemary.
8.Bring to a boil, simmer and reduce by half (about 8 minutes)
9.Set pan aside. This contains the braising liquid
10. For the garnish – in a separate skillet, brown the rest of the pancetta until crisp. Add mushroom caps and spinach and sauté while shaking the pan until cooked
11. Drain and set aside
12. Season salmon steaks with salt and pepper
13. Place salmon steaks in pan with braising liquid, bring to a boil, then bake in oven for 15 minutes
14. Transfer salmon to a serving plate
15. Strain braising liquid through a sieve into skillet with garnish. Bring to a boil, simmer for 2 to 3 minutes.
16.Add mushrooms, spinach, butter and spaetzle. Salt and pepper to taste.
17.Pour garnish over salmon. Serve

109 MacDougal Street, Suite 2, New York, NY 10012
Telephone (212) 460-9322 Fax (212) 460-9579

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