Recipe Salmon Crown

For
4 persons

To prepare this dish

Ingredient list: Salmon crown
400 g fresh, marinated or smoked; Mushroom stuffing
300 g fresh mushrooms
30 g shallots (finely chopped)
5 g chopped garlic
30 g Elle & Vire gourmet butter 82% fat
50 g Excellence cooking cream 35% fat
20 g chopped chives
salt
pepper; Cream Cheese Gratin
160 g Original american cream cheese 34% fat
30 g mustard
80 g Excellence cooking cream 35% fat
1 egg yolk
salt
pepper; Bread crust and parmesan
80 g fresh breadcrumbs
150 g parmesan cheese
30 g Elle & Vire gourmet butter 82% fat
6 g paprika; Foam sauce
40 g chopped shallots
1 dl dry white wine
2 dl fish stock
1 dl Avantage cooking 15% fat
20 g Elle & Vire gourmet butter 82% fat
salt
pepper

Elle & Vire products used: Elle & Vire gourmet butter 82% fat; Excellence cooking cream 35% fat; Original american cream cheese 34% fat; Avantage cooking 15% fat

1
Salmon crown

Inside a ring 3 cm high and 10 cm in diameter, cover the base with salmon, then line the sides with a 3 cm strip of salmon.
2
Mushroom stuffing

Fry the chopped garlic and shallots in butter and add the mushrooms, roughly chopped beforehand. Cook over a high heat until the water has evaporated. Then add the cream and chives. Season.
3
Cream Cheese Gratin

Beat the Cream Cheese with an electric mixer until soft and creamy, add the mustard, egg yolk and whipped cream. Season.
4
Bread crust and parmesan

Blend the breadcrumbs with the butter, parmesan and paprika until a dough is obtained. Spread the dough thinly between 2 sheets of paper. Refrigerate to harden. Then cut out a ring the size of the salmon crown.
5
Foam sauce

Fry the chopped shallots in butter, add the white wine and reduce by 3⁄4, then add the fish stock. Reduce to a glaze. Add the cream. Bring to the boil, season and blend to a foamy mixture.
6
Finition

Fill the centre of the salmon crown with the mushroom stuffing and fill with the Cream Cheese mixture. Gratinate under a salamander. Transfer to a plate with blanched broad beans, cubed glazed carrots, small chanterelle mushrooms and chervil.