Copper River Morels

 

Simple stuff. But it starts with great ingredients: Copper River salmon (only available for a very short time each year, purchased from our butchers @McCallsmandf), fresh morels, excellent cream, a fine Benjamin Leroux Nuits St. Georges (burgundy). It almost makes itself.

Almost.

Recipe from, if you can believe this, gourmetfood.about.com. The recipe was followed almost exactly. Except we grilled the salmon over a hot charcoal fire with even hotter spots of burning pecan wood. Cooking the fish at that temp was about 8 minutes (3-3-2) with a 3-minute rest. But I do like it a little soft in the center.

We made this again a week later without Copper River salmon and fresh morels and it is still fantastic! If you can get those ingredients, I’d highly recommend it. But, any nice fresh, fleshy salmon and good quality dried morels (rehydrated) will work well.

I’d really meant to saute some spinach to go with it but I forgot with all the hot pans and grilling.

A word on the wine. We’d picked this up this 2007 Benjamin Leroux Nuits St. George “Les Allots” at a burgundy tasting at Palate a few months after G and I had visited Beaune. It was her favorite one and turned out to be a worthwhile splurge. It’s been well stored for about 2 years and it has beautiful in color, nose and taste. That fantastic damp, leafiness that seems to only come from Burgundy. If you don’t have a fine French burgundy in the house, look for a very dry pinot noir from Oregon or California. One of my favorite, most Burgundy-tasting pinots is a relatively inexpensive one by Copain called Tous Ensembles. Last time I bought that it was about $22. It’s very restrained and nice for the price. Another one we tasted with the food was a $12 Trader Joe’s purchase: Burnt Spur from the Martinborough region of New Zealand. If you see it, give it a shot. You might be surprised. It has a touch more wood on it than I usually like, but it’s still a lean wine. And it tends to have “tongue tingle”. ┬áThat’s a good thing!