Salmon Fillet in a Green Crust with Mushroom Sauce
Main Dishes • Abkhazian
Description
Salmon fillet in a green crust with mushroom sauce
Ingredients
- Smoked haddock fillet 30 oz
- Champignons 15 oz
- Shallot 2 heads
- Lemon 1 piece
- Chicken Egg ½ pieces
- Breadcrumbs 0 oz
- Almond 0 oz
- Campbell's Beef Broth 15 fl oz
- Madeira 5 fl oz
- Olive Oil 0 fl oz
- Butter 0 oz
- Ghee 0 oz
- Parsley 0 oz
- Cilantro 0 oz
- Salt to taste
- White Pepper (whole) to taste
Step-by-Step Guide
Step 1
Place the almonds, breadcrumbs, parsley leaves, and cilantro into a blender, and blend everything into a green paste. Add room temperature butter, a pinch of salt, and half of a lightly beaten egg, then mix again until smooth.
Step 2
Roll out the resulting dough between two sheets of parchment paper to a thickness of about 2–3 mm, then place it in the freezer.
Step 3
In olive oil, sauté the finely chopped shallots until soft, then add two-thirds of the mushrooms. When the mushrooms release their juices, pour in the Madeira and slowly reduce it until it reaches a syrupy consistency.
Step 4
Pour the mushrooms and onions with beef broth and simmer for half an hour over low heat. Season the broth with salt and pepper, then strain through a sieve.
Step 5
Cut the fillet into four portions. In a skillet, heat clarified butter and sauté the salmon fillets for about a minute on each side.
Step 6
Preheat the oven to 355°F. Remove the frozen green paste from the refrigerator and cut it into rectangles the size of salmon fillets. Cover each piece of fish with a green layer: peel off the paper strip from one side of the rectangle, place it on the piece of fish, and carefully remove the paper from the other side. Place the salmon fillets in the oven — three to four minutes will be sufficient.
Step 7
In the remaining melted butter from frying the fish, sauté the mushrooms — you can slice them however you like, for example, into quarters. Drizzle the mushrooms with lemon juice.
Step 8
Pour a little sauce into each plate, place a piece of fish under the green crust, add sautéed mushrooms, and sprinkle with fresh herbs if desired.
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