Slow-Cooked Salmon with Morel Mushrooms and Crash Potatoes
- 4 salmon steaks, 6 1/3 ounces (180 g) each, cut from 15 1/2 pound salmon back fillets (7 kg)
- 3/4 ounce butter (20 g)
- 4 teaspoons morel mushroom juice (12 cl)
- cooking olive oil
- fleur de sel
- coarsely ground Sarawak pepper
Step 1: Salmon
Trim the steaks to an identical size, remove the skin and all the fat on the outer side of the fillets, and season with fleur de sel.
Heat a little olive oil in a sauté pan big enough to hold the steaks without them overlapping, and as soon as the oil begins to smoke, sear the back—the presentation side—of the salmon. Once they have nicely browned, flip them over and add a dab of butter.
Place the steaks in an 176°F (80°C) oven and cook until the central temperature reaches 102°F (39°C), then remove, gently place them on a stainless steel rack and let rest for 5 minutes above the range.
Step 2: Mushrooms
Remove the stems from the morels and trim the heads to the same size. Wash them in a few basins of slightly warm water and finish cleaning with a brush. When there is no more sand, drain the mushrooms on a wire rack and pat dry with a dishtowel.
Heat some butter in a cast iron pot until it becomes frothy, and add the morel mushrooms and the crushed cloves of garlic. Season lightly with morel mushroom salt, moisten with the pot au feu stock, and braise for 10 minutes.
Drain the morel mushrooms of their cooking juice, and reserve the juices. Filter and set aside to make the sauce.
Sweat the chopped gray shallots in a sauté pan with a dab of butter, and set aside.
This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits
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