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
