Name: Roast salmon with garlic pesto and truffle
Prep time: 1 h 30 min
Total time: 1 h 30 min
Yield: Serves 6–8
Ingredients: Juice and zest of 1 lemon; Sea salt and ground black pepper; 150 g/5 oz marsh samphire or fine celery strips; 30 g/2 tbsp each fresh basil, dill and mint, plus extra for garnish; 1 fennel bulb, trimmed and quartered; 100 g/3¾ oz ceps, chopped; Cucumber flowers, for garnish; 100 g/3¾ oz button (white) mushrooms; 1.5 kg/3¾ lb whole salmon, gutted and head removed; 1 head of garlic; 60 ml/4 tbsp olive oil, plus extra for greasing; 100 g/3¾ oz pied de mouton, chopped; 6 black truffle shavings

Preparation info

Serves
6–8

Difficulty
Easy
Ready in
1 hr 30

Appears in

The Mushroom Cookbook

By Michael Hyams and Liz O'Keefe

Published 2017

About

This herby roast salmon is a late summer feast for mushroom enthusiasts, with crispy samphire, delicate cucumber flowers and textured pied de mouton, girolles, ceps and button mushrooms. The salmon skin is coated with a zesty combination of basil, dill and mint, with our hero the black truffle – not only does this skin add a lovely taste to the dish, it locks in moisture, making sure all the salmon juices get taken in by the mushrooms.