 Ingredients:1 tablespoon tarragon, dried
1 teaspoon garlic, minced
1 1/2 tablespoons olive oil
1 tablespoon thyme, dried
Sea salt
1/2 pound Haricots verts (French thin green beans) or regular green beans
parchment paper, as needed
1/4 cup white wine
1/4 cup fish stock or water
1/4 cup lemon juice, fresh
4 skinless salmon fillets, 5-ounce
3 shallots, minced
Directions:1. Preheat oven to 350?F and prepare a bowl of ice and cold water.
2. Trim beans. In a saucepan of boiling, salted water cook beans until just tender, 3 to 5 minutes. Transfer beans to ice water to stop cooking. Drain and pat dry.
3. In a large saucepan, heat 1 tablespoon oil over moderate heat and sauté re-hydrated chanterelles and garlic, stirring, until mushroom liquid is evaporated and mushrooms are tender.
4. In a skillet, casserole, or roasting pan large enough to hold the fillets, combine beans, chanterelles, and garlic, and season with salt and pepper to taste.
5. Arrange beans and chanterelles around edge of dish. Arrange salmon fillets in middle of dish about an inch apart and drizzle with lemon juice. Sprinkle fillets with thyme, tarragon, and sea salt and pepper to taste.
6. Carefully pour stock and wine down side of dish. Sprinkle shallots over fillets.
7. Brush 1 side of parchment paper with remaining 1/2 tablespoon oil and place parchment, oiled-side-down, on top of fillets and vegetables.
8. Bake fillets in middle of oven until just cooked through, about 10 minutes. Make sure the liquid is gently simmering, not boiling rapidly, during the poaching process.
9. Carefully tilt dish and pour cooking liquid into a small saucepan. Simmer liquid until reduced to about 1 cup. Adjust seasoning to taste.
10. Serve fillets and vegetables with rice or potatoes, dressed with the sauce.
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