CHARD-WRAPPED SALMON & DUXELLES

		      Title: CHARD-WRAPPED SALMON & DUXELLES
  Categories: Fish, Main dish, Cyberealm
       Yield: 2 Servings
  
     1/3 lb Mushrooms; commercial, wild,
            -or a mixture of both
       2 tb Butter
     1/2 c  Onion; finely diced
       1    Clove Garlic; minced
       1 pn Dried Savory; crumbled
       1 pn Pepper
     1/4 ts Salt
       2 tb Dry Sherry or Madeira
      12 oz Salmon Fillets; cross-cut
       4 lg Swiss Chard Leaves; stemmed,
            -blanched, rinsed in cold
            -water, drained and patted
            -dry
     1/2 c  Brown Veal or Poultry Stock
       1 oz Dry White Wine
  
   Finely dice the mushrooms (if using wild mushrooms with an interesting
   shape, cut them into long strips or wedges.) Melt 1 tb of the butter
   in a large non-stick skillet over medium-high heat. Add the mushrooms
   and onion and cook, shaking or stirring, until the mushrooms begin to
   wilt. Add the garlic, savory, pepper, and 1/8 ts salt. Cook until the
   liquid given off by the mushrooms is nearly gone, then add the sherry
   and cook until evaporated. Remove from heat, taste for seasoning, and
   set aside to cool.
   
   Remove any pin bones from the salmon fillets and season lightly with
   remaining salt and pepper. Lay out 2 chard leaves in opposite
   directions, slightly overlapping. Place a salmon fillet across the
   middle, skin side up (if the belly flap is especially long or thin,
   fold it double for a more compact, even shape.) Arrange 1/4 of the
   mushrooms mixture on each side of the salmon. Fold the near end of
   the leaves over the fish, tuck in the sides, then fold the whole
   thing over the remaining leaf, forming an envelope. Trim off the
   remainder of the leaf to form a neat package. Repeat with the
   remaining salmon fillet.
   
   Heat the stock and wine to a simmer in the same skillet used for the
   mushrooms. Place the salmon packages in the pan, seam side down,
   cover, and cook at a simmer until a skewer easily enters the center
   of the fish, 8-12 minutes depending on the thickness.
   
   Transfer the fish to plates, turn the heat under the skillet to high,
   and reduce the stock slightly. Swirl in the remaining butter, taste
   for seasoning, and pour over the fish.
   
   Per Serving: Calories: 415, Protein: 32 g, Carbohydrate: 9 g, Fat: 27
   g, Saturated Fat: 11 g, Cholesterol: 125 mg, Sodium: 495 mg, Fiber
   : 2 g.
   
   Source: San Francisco Chronicle Typed by Katherine Smith