Crusted Salmon and Shitake Mushrooms, Tahoon Cress, Brocco Cress


  • Brocco Cress 2 punnets
  • Tahoon cress 2 punnets
  • Fresh shitake mushrooms 750gr
  • Panko bread 50gr
  • Dried Aonori seaweed 1 tbsp
  • Melted butter 50gr
  • Grapeseed oil 150ml
  • Water 150ml
  • Salmon filet 4 pieces of 180gr
To make 4 portions
  • Cook all the mushrooms in the oven at 200C with a drizzle of grapeseed oil.
  • Once cooked, reserve 500gr and blitz the other 250g to make a duxelles.
  • Using a mixing bowl, mix the mushroom duxelles with the panko bread, the melted butter, and the Aonori Seaweed.
  • Lay the mix between two sheets of parchment paper and roll with a rolling pin to a thickness of about 3mn.
  • Cut 4 squares or rectangle to fit the top of your pieces of salmon.
  • Cook the salmon (with the crust on) on a preheated oven at 230C for 10 to 12 minutes.
  • Meanwhile, using a high-speed blender, blitz together 1 punnet of Brocco cress and one punnet of Tahoon cress with the rest of the grapeseed oil.
  • Pour onto the cooked mushrooms and serve with the cooked salmon.
  • Finish the plates with the rest of the freshly cut Tahoon and Brocco Cress.
  • Serve

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