Salmon Salmis with Wild Mushrooms

Pat the salmon fillets dry with kitchen paper and season generously on both sides with fine sea salt and white pepper. Set aside at room temperature. Prepare all vegetables, mushrooms, herbs, and measure out liquids before beginning to cook.

Heat 1 tbsp oil in a large ovenproof sauté pan over high heat until shimmering. Sear the salmon fillets skin-side down for 2 minutes until the skin is golden and beginning to crisp, then flip and sear the flesh side for 1 minute. Transfer to a plate — the salmon will be well underdone at this stage, which is correct.

Reduce the heat to medium and add the remaining 1 tbsp oil to the same pan. Add the shallots, carrot, and celery and cook for 6–8 minutes, stirring frequently, until softened and beginning to turn golden at the edges.

Add the garlic, tomato purée, thyme sprigs, and bay leaves. Stir constantly for 2 minutes until the tomato purée darkens slightly and smells sweet.

Pour in the white wine, scraping up all caramelised bits from the base of the pan. Increase the heat to medium-high and reduce the wine by two-thirds, about 8–10 minutes, until syrupy and the sharp alcohol smell has gone.

Add the fish stock and reduce again by half over medium-high heat, about 8–10 minutes, until the sauce is deeply flavoured and lightly coating a spoon.

Pour in the double cream and simmer gently over medium heat for 3–4 minutes until the sauce has a loose, velvety consistency. Remove the thyme sprigs and bay leaves, then strain the sauce through a fine-mesh sieve into a clean wide sauté pan, pressing the vegetables firmly to extract every drop of flavour. Discard the solids.

In a separate frying pan, melt 20g of the butter over high heat until foaming. Add the wild mushrooms in a single layer without stirring for 2–3 minutes until deeply golden on one side. Season with salt, toss once, and cook for a further 1–2 minutes. Set aside.

Bring the strained sauce to a gentle simmer over low heat. Nestle the seared salmon fillets into the sauce, skin-side up, cover with a lid and poach gently for 6–8 minutes until the salmon reaches an internal temperature of 63°C when tested with a meat thermometer at the thickest point.

Remove the salmon carefully and keep warm. Over the lowest possible heat, whisk the remaining cold butter into the sauce cube by cube, never allowing it to boil, until glossy and emulsified. Stir in the sautéed mushrooms and half the parsley. Taste and adjust seasoning.

Place each salmon fillet in a warmed shallow bowl. Spoon the mushroom sauce generously over and around the fish. Finish with the remaining chopped parsley and a pinch of flaky sea salt.