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Recipe Detail Page
Brioche-Crusted Fillet of Salmon
Spring 2013
Santé’s Mushroom Consommé recipe that follows is a stylish sauce that goes well with the salmon. I used egg bread instead of brioche and it worked beautifully. If lobster mushrooms are available, sauté them for an attractive addition to the dish.
Serves 6
BRIOCHE-CRUSTED SALMON
7 pieces salmon, 6 oz (175 g) each, skin removed
¼ cup (60 mL) heavy cream
Salt to taste
4 cups (1 L) brioche, diced in ¼-inch (5-mm) cubes, about 5 oz (150 g)
¼ cup (60 mL) olive oil
WILTED SPINACH
2 tbsp (30 mL) butter, diced
1 large shallot, minced
8 cups (2 L) tightly packed, cleaned and de-stemmed spinach
Salt and freshly ground pepper to taste
GARNISH
Mushroom Consommé
Chervil sprigs
1 Preheat oven to 275°F (140°C).
2 Cut 1 salmon fillet into large chunks. Combine with cream and salt to taste in a food processor. Process until the mixture forms a smooth paste.
3 Evenly spread brioche cubes in a single layer, tightly packed, on a baking sheet. Spread the salmon mousse on top of each salmon fillet. Turn fillet mousse-side down onto brioche cubes, gently pressing so cubes adhere.
4 Heat oil over medium-high in a skillet. Place crusted salmon portions brioche-side down into the oil. Cook until brioche is golden brown, about 2 minutes.
5 Remove salmon from pan and turn, brioche-side up, onto a lightly oiled baking sheet.
6 Bake fillets in oven for 10 to 12 minutes. They will be evenly coloured throughout.
7 Heat butter in a sauté pan and add shallots. Sauté for a minute then add spinach. Sauté until spinach is wilted and tender, about 4 minutes. Season with salt and pepper.
8 Remove the salmon from the oven and place a fillet on the centre of each plate. Quickly blend the consommé with a hand-held blender. Spoon about 2 to 3 tbsp (30 to 45 mL) around each plate. Place spinach on the side and garnish with chervil sprigs.
Serves 6
MUSHROOM CONSOMMÉ
Make the consommé ahead of time and add butter. Do not blend until right before serving.
1½ lbs (750 g) fresh button mushrooms
1 onion, roughly chopped
7 cups (1.75 L) water
1 cup (250 mL) white wine
2 tbsp (30 mL) thyme sprigs
6 black peppercorns
1 bay leaf
¼ cup (60 mL) butter
Salt and freshly ground pepper
1 Add mushrooms to food processor and process until finely chopped. Combine onion and mushrooms with water, wine, thyme, peppercorns and bay leaf in a large stock pot.
2 Bring the mixture to a full boil over high heat. Reduce heat and simmer, uncovered, for approximately 2 hours or until stock has a strong mushroom taste. Strain through a fine mesh strainer, reserving liquid. Discard solids.
3 Pour mushroom stock into a pot. Simmer over medium heat until reduced to 1 cup (250 mL). Set aside.
4 Just before you are ready to serve the salmon, reheat mushroom consommé on low and whisk in butter until incorporated. Season with salt and pepper. Blend with a stick blender until it is pale and frothy.
Makes 1 cup (250 mL)
