Ingredients Jump to Instructions ↓

  1. 300 g/10 oz cherry tomatoes

  2. 2 tablespoons olive oil

  3. 2 garlic cloves, unpeeled and slightly crushed

  4. Salt

  5. Freshly ground black pepper

  6. A pinch of sugar

  7. 300 g/10 oz small chanterelle mushrooms, cleaned

  8. 20 g/2/3 oz unsalted butter

  9. 2 shallots, finely chopped

  10. Freshly ground nutmeg

  11. 200 ml/7 fl oz white wine sauce (refer recipe)

  12. 1 tablespoon whipped cream

  13. 1/2 teaspoon tarragon leaves, cut into thin strips

  14. 4 x 180 g/6 oz slices of salmon

  15. 10 g/1/3 oz unsalted butter

  16. Juice of 1/2 lemon, organically

  17. Serves 4

Instructions Jump to Ingredients ↑

  1. Method :

  2. Briefly immerse the cherry tomatoes in boiling water, then rinse immediately in iced water. Skin with a small, sharp knife and remove the stem end.

  3. Heat the olive oil and quickly sauté the garlic. Add the whole tomatoes and season with salt, black pepper and sugar. Simmer over a low heat.

  4. Wash the chanterelles in plenty of water just before using, so they do not absorb the liquid. Spread them out on kitchen paper to dry.

  5. Heat the butter in a heavy pan and cook the shallots until soft and translucent. Add the chanterelles, season with salt, pepper and nutmeg and cook until all the liquid has evaporated.

  6. Meanwhile, bring the white wine sauce to the boil, whisking with a hand blender, and add the whipped cream and tarragon. Remove from the heat.

  7. Sauté the salmon slices in some butter in a clean pan over a low heat. Season to taste and sprinkle with lemon juice.

  8. Arrange the salmon on serving plates with the cherry tomatoes and chanterelles. Top with the sauce.


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