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Slow cooked salmon with a honey mustard, mushroom, fennel - version pour atelier virtuel- version pour atelier virtuel -

Brunch, Gluten free, Vegetables and Fruits, Fish, Seafood & Shellfish

Middle eastern 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 2 portions

Salmon

2 Portion(s)

Salmon filet skin-off

15 Ml

Soy sauce

0.50 Unit(s)

Shallot

25 Ml

Cream 35%

15 Ml

Olive oil

10 Ml

Rice vinegar

40 Gr

Honey mustard

15 Ml

Honey

4 Turn(s)

Freshly ground black pepper

Fennels and mushrooms

0.50 Bulb(s)

Fennel

15 Ml

Canola oil

0.50 Tray(s)

Button mushrooms

1 Tsp

Cumin seeds

2 Turn(s)

Freshly ground black pepper

2 Pinch(es)

Sea salt flakes

125 Ml

Vegetable stock

4 Sprig(s)

Fresh cilantro

Preparation time: 30 min

Preheat your four at 257 °F

To do list before the class

Wash the veggies, prepare and warm up your vegetable broth, peel the shallot.

For this recipe you will need
1 cutting board
1 chef knife (1 big and 1 small)
1 shallow baking tray for the oven
1 spatula
1 pair of kitchen tongs
1 wooden spoon
1 small pot for the broth
1 cooking pan
spoons and forch
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 cooking 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.