Ingredients
- 125 g salmon
- 10 tbsp breadcrumbs
- For the crust
- 2 shallots
- 2 tbsp dried Porcini mushrooms
- 2 tbsp cream cheese, e.g. Mme,Loic
- 2 tbsp white port wine
- 2 tbsp olive oil
- Bertrand's Spiced Salt
- For the coulis
- 2 large onions
- 2 tbsp olive oil
- 2 tbsp butter
- 2 tbsp tomato paste
- 2 tbsp thyme
- 20 cl tomato passata
- 1 tbsp anchovy paste
Instructions
The crust
1. Finely chop the shallots and sauté them over low heat in a pan with olive oil.
2. Add the hand-crushed porcini mushrooms, the port, a pinch of spiced salt and the cheese. Cook for 10 minutes.
The coulis
1. Dice the onions into pieces of about 1 cm. Sauté them over low heat in a saucepan with olive oil.
2. Add the thyme, the butter, the tomato concentrate and the passata and cook for 10 minutes.
3. Add the anchovy paste.
Assembly
1. Pour the tomato coulis into an ovenproof dish and arrange the salmon on top.
2. Spread the stuffing over the salmon and sprinkle with breadcrumbs to make the crust.
3. Cook for 12 minutes at 180°C, grill function. Serve with a romaine salad and basil sauce.
Recipe : Atelier de Cuisine Bertrand
