Salmon Tetrazzini

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By Chef Jim

Story Published: Sep 24, 2010 at 5:15 AM MDT

Story Updated: Nov 15, 2010 at 12:09 PM MDT

1 lb. fresh salmon
1 lemon, juiced
1/2 lbs. sliced mushrooms
2 garlic cloves, minced
1/2 cup green onions, sliced
1/4 cup butter
1/4 cup flour
1 cup chicken broth
1 1/2 cups half and half
1/4 cup sherry
salt and pepper to taste
1/4 cup shredded Parmesan cheese
8 ounces linguine

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Wash the fish and pat dry. (Optional: Wrap the fish in cheesecloth.) Select a pan just large enough to hold the fish in a single layer. Pour lemon juice over the salmon and add a conservative amount of water to barely cover the fish. Cover with a tight fitting lid and over moderately low heat bring the liquid just to a simmer. Reduce heat to very low and cook the fish at the simmering point until done. (Cooking time is about 8 - 10 minutes for every inch of thickness). When done the fish will feel firm, not mushy. Set aside to cool.

Cook the linguine according to package directions. Keep warm.

Drain and flake the salmon, reserving the liquid. Saute mushrooms, garlic and green onions in butter. Blend in flour. Gradually add chicken broth, half and half, and reserved salmon liquid. Cook, stirring constantly, until thickened and smooth. Add sherry wine, seasonings, Parmesan cheese and salmon. Combine with linguine.

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