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).