Grilled Faroe Island Salmon Recipe
Beech mushroom confit, red vein sorrel, butternut cream, red onion marmalade brioche
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Ingredients
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Salmon
Beech Mushroom Confit
Butternut Cream
Red Onion Marmalade
Brioche
Garnish
Method
Salmon
- 1
- 2
Beech Mushroom Confit
- 3
Prepare the Mushroom Confit
In a small saucepan, combine beech mushrooms, garlic cloves, thyme sprigs, olive oil, and salt. Cook over low heat for about 20-25 minutes, stirring occasionally, until the mushrooms are tender and infused with flavor. Remove from heat and set aside.
Butternut Cream
- 4
Make the Butternut Cream
In a pot, add the diced butternut squash and enough water to cover. Boil until tender, about 15 minutes. Drain the squash and transfer to a blender. Add heavy cream, salt, and black pepper. Blend until smooth and creamy. Adjust seasoning if necessary. Keep warm.
Red Onion Marmalade
- 5
Prepare the Red Onion Marmalade
In a skillet, heat olive oil over medium heat. Add the sliced red onions and cook until soft. Add brown sugar and balsamic vinegar. Stir and cook until the mixture thickens to a marmalade consistency, about 15-20 minutes. Remove from heat.
Brioche
- 6
Assembly
- 7
Assemble the Dish
On each plate, spread a generous amount of butternut cream, place the grilled salmon on top, spoon over the beech mushroom confit, and add a dollop of red onion marmalade. Serve with toasted brioche slices on the side and garnish with red vein sorrel leaves.
