Welcome back dear readers. I hope for your sake you tried the last recipe. I’m sure you at least drank the beer. We are now entering the rainy season and regardless of what people down south think, we are still into some excellent riding, rain or shine.

There are many secrets up here in the Pacific Northwest that ourhigh rented, sun tanned brethren down in sunny California are as yet unaware. One is that you CAN actually ride your motorcycle in the rain. Another, is that things grow up here in the rain that grow nowhere else in the good old U.S. of A. Like Chanterelle mushrooms, white truffles and, you guessed it, wild Salmon. Thisis a dish I do not recommend stashing in your saddle bag; unlessyou want to smell like fungus and fish for 6 months.

Fresh Pacific Salmon with sautéed Chanterelle mushrooms and Oregon white truffles

Salmon filet—7 ounces per person
Olive oil
Salt
White pepper—ground

There are a couple ways to do this. My first choice is on the grill. If you have the weather for this, just oil and season the face side of the salmon, don’t over salt the salmon. Let your fire burn down to coals. Have a squirt bottle ready to spray the flare-ups that will happen when the fat drips. Grill the salmon face down for about 4 minutes, then turn and grill until the salmon is firm to the touch and brings a little white foam to the surface.

If grilling is not an option, just oil and season the salmon andbake @ about 450 in your oven.

• Chanterelle mushrooms—1 handful per person, rough chopped
• White truffles—sliced paper thin. 4 slices per person
• Garlic—sliced paper thin. 4 slices per person.
• Olive oil—as neededSalt—as needed
• Cognac—1 oz
• Heavy whipping (or manufacturing) Cream. Not the stuff in the can, the stuff in the carton—2 oz.

Heat a cast iron skillet to “pretty damn hot”. Put in the oliveoil. Let it heat briefly, making sure it doesn’t smoke. Put in your mushrooms and garlic and Sautee until the mushrooms get a bit translucent. Add the cognac and tip the pan towards the flame—unless you are cursed with electric. The cognac will start on fire—fun!

As soon as the flame dies, add the cream and truffles. Reduce the heat to low and simmer for about 5 minutes. Check for salt flavor by sticking your finger in the pan and tasting it. Don’t be a sissy. It’ll burn a little, but it’s nothing like smashing your knuckles on the engine block when your 3/8” slips. Once it is seasoned likeyou like it, pour it on the salmon and eat!

Again, I hope I don’t have to remind you about the beer. I suggest a light Belgian Ale.

Bon Appetite and cheers,
Marcus
Executive Chef

AUSTEN’S AT THE PIERPONT INN
Ventura, CA (805) 643.6144