A rooftop-friendly, herb-packed comfort dish with a French twist
Ingredients (serves 1–2):
1 salmon fillet (approx. 250g)
250g mushrooms (champignons or mixed)
150g faisselle (fresh French cheese made of raw milk)
2 tbsp butter
2 garlic cloves, minced
6g fresh ginger, grated
A handful of fresh basil leaves
A few sprigs of mint
Salt & pepper to taste
3 medium cooked beets, sliced
Instructions:
In a large pan, melt the butter and add the grated ginger and minced garlic. Let them sizzle for 1–2 minutes, just until fragrant.
Add the sliced mushrooms and cook until soft and slightly golden. Personally, if I want to cook the mushrooms more, I start with them and after I add the garlic and the ginger so they don't overcook. Personal choice.
Push the mushrooms to one side and sear the salmon fillet skin side down (or both sides if skinless). Cook to your preferred doneness.
Lower the heat and stir in the faisselle. Let it melt gently into the mushrooms.
Add chopped basil and mint, season with salt and pepper.
Serve with the beet slices—cold or lightly caramelized in a dry pan. I prefer mine cold contrasting with the fatty and hot fish and mushrooms.
🧮 ESTIMATED TOTAL (for the whole dish):
Nutrient | Amount |
|---|---|
Calories | ~950 kcal |
Protein | ~60g |
Fat | ~65g |
Carbohydrates | ~25g (mostly from beets) |
Fiber | ~7g |