- Brocco cress 2 punnets Tahoon cress 2 punnets Fresh shiitake mushrooms 750gr Panko bread 50gr Dried Aonori seaweed 1 tbsp Melted butter 50gr Grapeseed oil 150ml Water 150ml Salmon fillet 4 pieces of 180gr
Salmon en croûte, shiitake mushrooms, Tahoon cress, Brocco cress
Salmon en croûte, shiitake mushrooms, Tahoon cress, Brocco cress
25 min
Makes 4 portions
Ingredients
Method
• Cook all the mushrooms in the oven at 200C with a drizzle of grapeseed oil.
• Once cooked, reserve 500gr and blitz the other 250g to make a duxelles.
• Using a mixing bowl, mix the mushroom duxelles with the panko bread, the melted butter, and the Aonori seaweed.
• Lay the mix between two sheets of parchment paper and roll with a rolling pin to a thickness of about 3mm.
• Cut 4 squares or rectangles to fit the top of your pieces of salmon.
• Cook the salmon (with the crust on) on a preheated oven at 230C for 10 to 12 minutes.
• Meanwhile, using a high-speed blender, blitz together 1 punnet of Brocco cress and one punnet of Tahoon cress with the rest of the grapeseed oil.
• Pour onto the cooked mushrooms and serve with the cooked salmon.
• Finish the plates with the rest of the freshly cut Tahoon and Brocco cress.
• Serve.
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