Fire-seared Coho salmon & halibut with creamy chanterelle mushrooms, tarragon butter, brandied sauce, roasted veggies and chimichurri. While in Tofino, BC, Chef matheustedesque gathered fresh, local ingredients from the island and took us to one of his favorite places to cook a special meal over a fire. #fridayfuel Save this delicious recipe for later: 
Season salmon & halibut with salt & black pepper. For the sauce: • 50g butter • 20g tarragon • 2oz brandy • 8oz heavy cream (35%) • 20g Dijon mustard • 10g sherry vinegar • 2 lbs chanterelle mushrooms • Salt & pepper Sauté mushrooms with butter and tarragon until moisture evaporates. Deglaze with brandy. Add cream, mustard, and vinegar; cook for 5 minutes. For the roasted vegetables:
Wrap root vegetables in foil and roast on the fire until tender. For chimichurri: • 50g fire-roasted red bell pepper • 20g parsley • 5g oregano • 2g chili flakes • 2g smoked paprika • 20g lemon juice • 10g sherry vinegar • 30g olive oil...