(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.
Recipe: Franck Pontais
Say yes to the cress