Crusted Salmon and Shitake Mushrooms

(For 4 portions) 

• 2 punnets BroccoCress
• 2 punnets Tahoon Cress
• 750gr fresh shitake mushrooms
• 50gr Panko bread 
• 1 tbsp dried Aonori seaweed
• 50gr melted butter 
• 150ml grapeseed oil
• 150ml water 
• 4 pieces of 180gr salmon filet 

• Cook all the mushrooms in a oven at 200℃ with a drizzle of grapeseed oil. 
• Once cooked, reserve 500gr and blitz the other 250g to make a duxelle. 
• Using a mixing bowl, mix the mushroom duxelle with the panko bread, the melted butter, and the Aonori seaweed. 
• Place the mix between two sheets of parchment paper and roll with a rolling pin to a thickness of about 3mn. 
• Cut 4 squares or rectangles to fit the top of your salmon. 
• Cook the salmon (with the crust on) in a preheated oven at 230℃ for 10 to 12 minutes. 
• Meanwhile, using a high-speed blender, blitz together 1 punnet of BroccoCress and one punnet of Tahoon Cress with the rest of the grapeseed oil.
• Pour this onto the cooked mushrooms and serve with the cooked salmon. 
• Finish the plates with the rest of the freshly cut Tahoon Cress and BroccoCress. 
• Serve. 

Recipe: Franck Pontais