Salmon Trout Tournedos with Red Wine Jus

4
Servings

Ingredients

  • Twelve 4-inch scallion greens
  • Six 4- to 5-ounce salmon trout fillets
  • 1/2 unpeeled medium Golden Delicious apple, cored and cut into 12 thin wedges
  • 6 bacon slices, halved crosswise
  • 1 2/3 cups dry red wine, preferably Pinot Noir
  • 3 shallots, coarsely chopped
  • 1 fresh rosemary sprig
  • 1 cup chicken stock or canned low-sodium broth
  • 1/2 cup veal or duck demiglace
  • 1 1/2 tablespoons unsalted butter
  • Salt and freshly ground pepper
  • 1/2 pound fresh oyster mushrooms, stems discarded, caps halved
  • 1 pound fresh spinach, large stems discarded