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

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