Slow cooked salmon with a honey mustard, mushrooms & fennel
Mains, Fish, Seafood & Shellfish
Asian inspired salmon recipe, slowly and gently cooked.
IngredientsRecipe for 4 persons
Fennels and mushrooms
- Salt and pepper
Preparation time: 30 min
Preheat your four at 257 °F
On a small cooking tray, place a little bit of olive oil at the very bottom and place the pieces of salmon on it, baste the fish with the Maille mustard and drizzle with olive oil, again, and the rice vinegar. Freshly grounded pepper on the salmon and pour the soy sauce and liquid honey. Garnish with chopped shallot and finish pouring the cream. Cook for 25 minutes at, precisely, 257F.
- Fennels and mushrooms
Medium high heat in a heating pan and cook the mushrooms cut into quarters, until nicely browned and golden. Slice the fennel, add the mushrooms with the cumin, and cook everything together to a nice blend, for a few minutes. Make sure to keep the fennel a bit firm throughout the cooking. Two minutes before the very end add the broth and season. Off the heat, add the cilantro.
It is very important to have the correct temperature and cooking time for salmon as it will remain very soft and perfectly cooked.