INGREDIENTS
150g salmon
7 mushrooms
1 chicken stock cube, added to 200ml of hot water
1 tsp Dijon mustard
25ml double cream
1 garlic clove, finely chopped
¼ red onion, finely chopped
1 tbsp chopped parsley
1 tomato, roughly chopped
10g parmesan, finely grated
2 slices of bread, made into breadcrumbs
A knob of butter
Recipe continues
METHOD
Quickly cook off 4 of the mushrooms, then add to a blender and blitz until it becomes a puree. Transfer to a mixing bowl and add the breadcrumbs and parsley. Mix together.
Spread the mustard onto the top of the salmon, then cover with the mushroom mixture.
Heat a little oil in a frying pan, add the red onion and tomato and fry until the onion becomes translucent. Add the remaining cream and stir through. Take off the heat and mix the parmesan through it, saving a little for dressing.
Roughly chop the remaining mushrooms and add to a separate frying pan, with the garlic and the remaining red onion, add the stock and reduce down a little, then add 2/3 of the cream. Cook for 2-3 minutes
In another frying pan, heat a little oil and add the salmon, skin side down, and quickly fry for 1-2 minutes. Place under the grill until the salmon is cooked through, roughly 5-6 minutes.
Spoon the tomato sauce into the centre of the plate, sprinkle parmesan on top, add the salmon fillet and finish with the sauce.