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Slow cooked salmon, honey mustard, mushrooms and fennel with cumin |

Fish, Seafood & Shellfish

Asian inspired salmon recipe, slowly and gently cooked.

Note

It is very important to have the correct temperature and cooking time for salmon as it will remain very soft and perfectly cooked.

Ingredients

Recipe for 4 portions

Salmon

4 Unit(s)

Salmon filet skin-off

30 Ml

Soy sauce

100 Gr

Shallot

50 Ml

Cream 35%

30 Ml

Olive oil

15 Ml

Rice vinegar

80 Gr

Honey mustard

25 Ml

Honey

10 Gr

Freshly ground black pepper

Fennels and mushrooms

1 Bulb(s)

Fennel

30 Ml

Canola oil

227 Gr

Button mushrooms

1 Tsp

Cumin seeds

5 Gr

Freshly ground black pepper

2 Pinch(es)

Sea salt flakes

250 Ml

Vegetable stock

4 Sprig(s)

Fresh cilantro

Preparation time: 30 min

Preheat your four at 257 °F

Salmon

On a small cooking tray, place a little bit of olive oil at the very bottom and place the pieces of salmon on it, baste the fish with the Maille mustard and drizzle with olive oil, again, and the rice vinegar. Freshly grounded pepper on the salmon and pour the soy sauce and liquid honey. Garnish with chopped shallot and finish pouring the cream. Cook for 25 minutes at, precisely, 257F.
Fennels and mushrooms

Medium high heat in a heating pan and cook the mushrooms cut into quarters, until nicely browned and golden. Slice the fennel, add the mushrooms with the cumin, and cook everything together to a nice blend, for a few minutes. Make sure to keep the fennel a bit firm throughout the cooking. Two minutes before the very end add the broth and season. Off the heat, add the cilantro.