one-sided salmon steak, brushed with honey mustard, sautéed mushrooms and fennel with cumin |

Preparation time: 30 min

Preheat your Oven at 375 °F

• Set up

  Slant-cut the green onions.

  Pre-cook the potatoes in boiling water, then cut into 2.

  Whether or not to remove the salmon skin is optional.

  Wash and slice the mushrooms.

  Cut the green stalks from the fennel bulb, keeping a few sprigs for the finishing touches.

  Halve the fennel, then slice finely.

  Mix soy, pepper, honey and mustard (marinade) in a bowl.

• Salmon

  Once the skin has been removed, or not, cut the fillet into portions of around 120g.

  You'll end up with 4 nice salmon cubes, which you can brush with the marinade.

  In a hot frying pan with vegetable oil, sear the salmon cubes on a single surface. Cook for 2 to 3 minutes.

  Remove the squares and place on a baking tray with baking paper.

  We pass them in a hot oven for 3-4 minutes, depending on size. Just before serving.

• Fennels and mushrooms

  Heat the oil in a frying pan and sauté the quartered mushrooms until nicely browned.  Add the fennel and the potatoes to the mushrooms with the cumin, and continue cooking for a few minutes. Be sure to keep the fennel crunchy. Two minutes before the end, add the stock and season. Off the heat, add the green onion whistles.

• On the plate

  In a shallow dish, place the vegetables at the bottom of the plate.

  Once you've flashed the salmon, place the two salmon cubes on top of the vegetables.

  Add a little cooking stock to the bottom of the plate.

  Finish with a few sprigs of fennel.

  If you wish, add fleur de sel and a pepper mill to finish.