Baked Salmon with Creamy Mushrooms and Baby Broad Beans
Step 1: Salmon
Trim the salmon steaks until identical, remove the skin and the fat on the outer side of the fillets, then season with fleur de sel.
Heat a little olive oil in a sauté pan and, as soon as it starts to smoke, sear the salmon steaks on the presentation side. Once they have browned nicely, flip them over, add a dab of butter, and bake at 355°F (180°C) until the core temperature reaches 101 1/2°F (38°C), then take out of the oven. Set over a stainless steel rack and let rest 5 minutes over the range.
Step 2: Mushrooms and Broad Beans
Sort the fairy ring mushrooms. Remove any bits of grass, and delicately lay the mushrooms out on a perforated baking dish.
Shell and peel the baby broad beans.
Peel, wash and chop the shallots.
Melt butter in a sauté pan. Add the chopped shallots and the crushed, unpeeled garlic, then sweat without browning until the shallots are completely softened. Add the fairy ring mushrooms, and season them lightly with fleur de sel. Cover and let cook for 10 minutes, maintaining a gentle simmer.
Remove the lid, and reduce the cooking juice by half. Add the wine and cook for 2 minutes.
Add the baby broad beans. Bring to a boil and finish with the cream.
This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits
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