Skin side cooked salmon, linguini with sauteed button mushrooms and fine herbs creamy mustard |

Preparation time: 30 min

• For the preparations

  Dice finely the shallots. Pick half of the dill leaves and chop the rest. Clean and slice the mushrooms. Crush the pink pepper corn with the back of a pot or a mortar and pestle.

• For the salmon

  Season the salmon with salt and pepper, in a hot pan using vegetable oil, sear the salmon on the skin side for 2 minutes on high heat, lower the heat to medium, cover and let it cook for 6 minutes, cut the heat and remove from the stovetop. In a sauce pan with a little bit of butter, sweat the shallots, deglaze with the white wine and reduce it by 3/4, add the Maille fine herbs creamy mustard, keep it warm on low heat.

• For the linguini

  In a hot pan with olive oil, sautée the mushrooms until cooked, season with salt and pepper and keep them in a warm place. (the microwave is great for that) In a big pot of salted boiling water, cook the linguine for 7 minutes, drain most of the water out (keeping 1/4 cup of the cooking water). Add them back in the pan with the sautéed mushrooms and toss for a minute before adding the chopped dill and some additional olive oil.

• For the platting

  In a hot plate, put a nest of linguini in the center, put the salmon on the top and the sauce around, finish the decoration with the pink pepper and kept dill leaves.