with mushrooms and a champagne cream sauce

Ingredients

For each guest:

• 120-130g fresh salmon fillet, cut into an escalope .
• 200g frozen puff pastry
• 250g fresh, white mushrooms
• 3-4 shallots
• Fish stock (either cooked from fish bones or pre-packaged)
• Fresh parsley
• 1 carton crème fraîche
• 250ml champagne or sparkling wine
• 1 egg yolk
• Butter
• Salt and pepper

 

Preparation

1. Thaw the puff pastry, roll it out quite thin and cut out biscuits of approx. 10cm in diameter
2. Whisk the yolk with a tablespoon of water. Use them to brush the puff pastry biscuits. Perforate them a little and bake them according to the instructions on the packaging.
3. Clean the mushrooms, if possible without water, and chop them into small cubes.
4. Chop 2 shallots and sauté them with the mushrooms. Add a little salt, pepper and chopped parsley.
5. Cook for 4-5 minutes to a tasty duxelles. Top the puff pastry with the duxelles approx half a centimetre thick.
6. Sauté 2 chopped shallots in butter. Add salt and pepper and then the fish stock and champagne.
7. Now add crème fraîche and butter to saucepan, let the volume reduce and try to achieve a light consistency.
8. Season the salmon escallops with salt and pepper. Then powder them lightly in flour to facilitate the frying process. Fry them in butter on medium heat.
9. Be careful not to overcook the salmon. It should stay pink inside.
10. Serve it on puff pastry.

Serving suggestion

• Place the puff pastry with the salmon escallops into the centre of the plate.
• Carefully pour the sauce over the salmon, taking care not to soak the puff pastry.