Crispy Skin Salmon with Truffle Pea Purée
A Crispy Skin Salmon with Truffle Pea Purée, Truffled Mushrooms & Cheesy Cauliflower Mash
Equipment
- 1 food processor
- 1 stick blender
Ingredients
For the Cauliflower Mash
- 1 head cauliflower medium sized
- 50 g butter
- 150 g parmesan cheese grated
- 100 ml double cream
- salt & pepper
For the Truffle Pea Purée
- 250 g frozen peas
- 50 ml double cream
- 50 g butter
- 10 ml truffle oil
- salt & pepper
For the Truffled Mushrooms
- 200 g mushrooms various (I used chestnut & shitaki)
- 100 g butter
- 2 cloves garlic
- 5 g fresh thyme
- 20 ml truffle oil
For the Crispy Skin Salmon
- 4 skin-on salmon fillets
- 150 ml olive oil
- 1 lemon
- 5 g fresh thyme sprigs
- salt & pepper
For the Garnish
- 10 ml truffle oil
Instructions
To Make the Cauliflower Mash
- Break or chop the cauliflower into florets.
- Steam for around 10 mins until very tender.
- Add the steamed cauliflower to a food processor with the butter, grated parmesan, and double cream.
- Blend for around 5 mins until completely smooth.
- Season to taste and then set aside and keep warm.
To Make the Truffle Pea Purée
- Simmer the frozen peas, double cream and butter for around 5 mins until the peas are tender.
- Blend with a stick blender until smooth.
- Strain through a sieve to remove any lumps.
- Stir through the truffle oil and season. Set aside and keep warm.
To Make The Truffled Mushrooms
- Melt the butter in a frying pan over a medium heat with the truffle oil.
- Clean and slice the mushrooms.
- Peel and crush the garlic cloves and remove the thyme leaves from half of the stalks.
- Add the garlic and thyme leaves and remaining thyme sprigs to the pan and fry for about a minute.
- Turn up the heat and add the mushrooms a handful at a time.
- Cook the mushrooms in batches, turning frequently until golden brown.
- Season the mushrooms and set aside on a paper towel to drain off the excess oil.
To Make the Crispy Skin Salmon
- Heat the olive oil in a frying pan on a high heat.
- Pat dry the salmon and season with salt and pepper.
- Fry 2 pieces of salmon skin side down for about 4 mins, pressing down occasionally with a fish slice to ensure the skin is flat against the bottom of the pan.
- Slice a lemon and add the slices to the frying pan along with some thyme sprigs.
- Flip the salmon steaks and fry for 1-2 mins on the other side. (Repeat with the other two salmon fillets).
- Remove from heat to rest for a couple of minutes
To Plate the Dish
- Add a large dollop of cauliflower mash to the plate and top with the salmon, crispy-skin side up.
- Add a smear of the truffle pea purée to the plate and top it with some of the truffled mushrooms.
- Add the crispy thyme sprigs and fried lemon from the salmon pan.
- Drizzle over some more truffle oil and serve.