Salmon en croûte, shiitake mushrooms, Tahoon cress, Brocco cress

Koppert Cress

Koppert Cress

Standard Supplier 6th December 2021
Koppert Cress

Koppert Cress

Standard Supplier

Salmon en croûte, shiitake mushrooms, Tahoon cress, Brocco cress

25 min

Makes 4 portions


  • 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


• 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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