This recipe you utilizes a classic condiment mustard as the glue that holds this dish together. The French cuisine has always loved mustard in their recipes whether it be on a fish, meat, sandwich, vegetable. I remember making this mustard crusted salmon over 20 years ago when I was just starting out in the industry. This take the old concept and takes more of a modern approach to the sauce.
1 lb of wild salmon cut into 4 oz pieces
1 bunch of swiss chard chopped into 1/4 inch
8 oz of trumpet royal mushrooms cut in half
1 onion sliced thin
1-2 tbsp of whole grain mustard
2 tbsp of butter and 2 tbsp olive oil
salt and pepper to taste
Bone Marrow and Potato Croquette
4 oz of bone marrow medium diced
1 idaho potato peeled and boiled and riced
1 cup of water
4 oz of bone marrow melted or tallow (beef fat rendered)
1 cup of flour
1 tbsp of salt and pepper to taste
3 cups of panko crumbs
Mustard bechamel (2 is cartridges for foam)
2 tbsp of butter
2 tbsp flour
4 cups of milk warm
3-4 oz of dijon mustard
Salt and pepper to taste
Sprigs of dill and chive blossoms
For the Mustard béchamel,
In a sauce pot on medium heat add butter to melt. Once the butter has melted add the flour to make a roux with a whisk. Once the roux has formed add the milk one cup at a time stirring constantly with a whisk. Keep adding the milk until a thick sauce has formed. Cook for 5-7 minutes on medium-low to cool out the flour. Then add the mustard and whisk in. Finish the béchamel with salt and more mustard if needed. Once it has been seasoned together pour into an isi canister and charge with 1-2 charges. Keep in a hot water bath to ensure the "foam" will be hot.
For the Croquette,
In a small pot add water, beef fat, and salt. Bring to a simmer. As soon as the fat has completely melted stir in the flour with a wooden spoon and turn down the heat to low. Incorporate all the flour thoroughly and cook for about 1 minute. Transfer the dough to a stand mixer bowl along with the riced potato. Using a paddle attachment, turn on the mixer to medium speed for a minute and then turn down to low speed. Crack the four eggs into a measuring cup and add them to the dough one at a time. Make sure the egg completely incorporates before adding the next egg. Continue until all the eggs have been added and you have a smooth dough. Then spoon (mini ice cream scoop) or pipe the mixture into silicone moulds approximately 3cm deep,
Push a marrow cube into each one, followed by a dab of Dijon mustard, then cover with more of the mix. Place the croquettes in the freezer until hard, then press them out of the moulds.
Roll the croquettes in panko breadcrumbs. Half-fill a large saucepan or a deep-fat fryer with oil and heat the oil to 350 F. Fry the croquettes a few at a time until crisp and hot inside. Take out, drain, and season with a pinch of salt and keep warm
To Finish, Preheat oven to 275 degrees.
In a large sauté pan add olive oil and turn on medium low heat. Season salmon with salt and place in the pan fillet side down. You want to cook the salmon very slow, after 2 minutes on the stove you can place in the oven for 6-8 minutes. Then take out and let it rest. You want the salmon to be rested, and an internal doneness of medium- medium rare center. Meanwhile in another large saute pan add butter, olive oil, mushrooms, and onions, Cook for 5 minutes and then add swiss chard. Cook for another 4 minutes and then add mustard. Stir well, Season everything with salt and pepper and keep warm. On a plate add mushroom mix to the bottom of the plate. Then take your isi canister with mustard béchamel and foam it over the top of the vegetables. Then take a piece of salmon and place on top. Add your marrow croquette to the plate. Finish with herbs and flowers and a drizzle of olive oil. Serve and enjoy!