Salmon Nantua

  • Yield: 6 servings


6-- salmon fillets
1medium onion, chopped
8medium mushrooms, sliced
1 1/2teaspoons butter
2tablespoons flour
2tablespoons melted butter
1cup chicken stock
1/4cup whipping cream
1cup mayonnaise
-- Tabasco sauce to taste
-- Salt and pepper to taste
8ounces cooked shrimp
3-- bay leaves
36-- asparagus spears, steamed
12-- cucumber slices


  1. Grill salmon until cooked through, keep warm.
  2. Saute onion and mushrooms in 1 1/2 teaspoons butter in large saucepan; remove with slotted spoon.
  3. Blend flour into 2 tablespoons melted butter in saucepan.  Add chicken stock, cream, mayonnaise, Tabasco sauce, salt and pepper; mix well.  Stir in shrimp, bay leaves and sauteed onion mixture.  Cook over very low heat for 2 minutes or until thickened, stirring constantly; discard bay leaves.
  4. Arrange 6 asparagus spears on each of 6 serving plates.  Top each with 1 salmon fillet.  Spoon sauce over salmon; top with 2 slices cucumber.  Serve immediately.


Recipe reprinted with permission from The Junior League of Wheeling’sThe Best of Wheeling (Wheeling, West Virginia, 1994).

blog comments powered by Disqus

Get every new post delivered to your Inbox.

Join 460 other followers