main · Cooking course

Ingredients

• Salmon fillet — 500 g
• Egg — 1 pc
• Puff pastry — 500 g
• Mixed salad greens — 10 g
• White pepper — to taste
• Salt — to taste

Mushroom duxelles

• White wine vinegar — 5 ml
• Button mushrooms — 150 g, very finely chopped
• Thyme — 1 g
• Shallot — 10 g
• Dill — 1 g
• Garlic — 1 g
• Parsley — 1 g
• Butter — 20 g
• Vegetable oil — 15 ml
• White pepper — to taste
• Salt — to taste

Beurre monté sauce

• White wine vinegar — 15 ml
• Water — 10 ml
• Heavy cream (35%) — 100 g
• Butter — 100 g
• Truffle oil — 5 ml
• Salt — to taste
• White pepper — to taste

Instructions

1. If the salmon piece is too tall, halve it lengthwise and take the top (the back). Remove the skin. If brown flesh remains underneath, trim it. Divide into two compact pieces if needed.
2. Make the duxelles. Sauté very finely chopped mushrooms in a pan with butter and oil. Add finely chopped shallot, garlic. Add vinegar, stir. Salt, pepper, stir. Add dill, parsley, thyme leaves. Cook off all the moisture — the pan should be full of fat with no liquid. Move to a bowl to cool.
3. Butter the baking dish, line the base with parchment. Cut the pastry in two: piece 1 slightly larger than the fish, piece 2 a bit smaller to serve as a lid. On piece 1 spread 2 tbsp of cold duxelles, fish on top, salt, then another layer of duxelles. Roll piece 2 large enough to drape over as a lid and sidewalls. Seal to the base, no air pockets, as tightly as you can. Decorate the edges with the half of a plastic bottle cap.
4. Beat an egg in a bowl. Brush the pastry with several layers of egg wash, chilling between layers in the fridge.
5. Bake at 180 °C until a caramel-coloured crust forms.
6. Beurre monté. In a small pot a little water, a drop of vinegar; warm. Add a cube of cold butter. Swirl the pot, emulsifying. Then another cube, and another, to an emulsion. Salt, pepper, truffle oil; stir. Add cream and whisk in.

Serving

On the plate — sauce, 1 or half a pie, with greens alongside.