Tuesday, October 17, 2006

Salmon and mushroon tart

This typical dish from Auvergne is adapted from a recipe by Hélène Chazal of the "Poste et Champanne" restaurant in Brioude.

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Preparation : 45 minutes
Cooking time : 30 minutes
Ingredients for 4

300 gr of puff pastry or 2 ready made rolls
60 gr of mushrooms (chanterelle or similar)
1 chopped shallot
10 gr butter
500 gr deboned skinless salmon fillet
4 tbsp thick cream
1 egg
Salt, pepper
Cottage cheese
Freshly chopped herbs (parsley, chives, flat-leaf parsley)

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  • Cut two 22cm diameter pastry circles.
  • Clean the mushrooms, then lightly fry them in butter.
  • Add the chopped shallot and cook for 5 minutes.
  • Mince 200gr of the salmon with half of the mushroom preparation in a food processor.
  • In a bowl, mix the cream into the minced salmon.
  • Season with salt and pepper.
  • Peaheat the oven to 200°C(mark 7).
  • Cut the remaining salmon into thin strips.
  • Beat the egg with salt in a bowl.
  • Lay out one of the pastry circles into a pie dish, and prick the bottom with a fork.
  • First, lay out the minced salmon mixture, then add the remainder of the mushroom mixture, then add the strips of salmon fillet on top.
  • Cover the tart with the second layer of pastry, and press the edges together.
  • Make a chimney hole in the middle, and brush the top with the beaten egg.
  • Cook for 25 minutes.

I accompany the tart with a mixture of the cottage cheese and chopped herbs, with salt and pepper.

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You can also accompany with a beurre blanc sauce.

Beurre blanc

Ingredients :

1 chopped shallot
4 tbsp white wine
15 cl single cream
200 gr butter
Freshly chopped herbs

  • Simmer the chopped shallot in the white wine. Season with salt and pepper.
  • Leave to reduce until the wine completely evaporates.
  • Add the cream, and reduce.
  • On a very low heat, add in the butter gradually, whilst stirring continually.
  • The sauce is ready once all the butter has melted.
  • Add the chopped herbs, and keep the sauce warm in a bain-marie.

1 comment:

Anne said...

Hello Helene,
Last Saturday I came home to find this tart waiting for me. Thank you for persuading my husband to cook! I am encouraging him to look at your blog more often - the photos are inspirational.
Anne