Creamy Salmon Shells

Ingredients

• 300 g Fresh salmon, diced (skinless, cut into small cubes)
• 4 pieces Button mushrooms (sliced)
• 2 pieces Shallots (finely chopped)
• 1 piece Garlic clove (minced)
• 10 cl Dry white wine (to deglaze)
• 10 cl Liquid cream (or thick cream)
• 30 g Butter
• 1 teaspoon Tomato paste
• 1 tablespoon Breadcrumbs
• 1 tablespoon Flat-leaf parsley (chopped)
• to taste Salt
• to taste Ground black pepper
• 5 g Small knob of butter (for gratin) (optional)

Instructions

1. Prepare the ingredients

   Dice the salmon, slice the mushrooms, finely chop the shallots, mince the garlic and chop the parsley.

   Time: PT15M

2. Sauté the aromatics

   Melt the butter in a pan over medium heat, add the shallots, garlic and mushrooms. Sauté until they are tender and lightly golden.

   Time: PT5M

3. Cook the salmon

   Add the salmon dice to the pan and lightly brown them for 4 to 5 minutes, until just barely cooked.

   Time: PT5M

4. Season

   Stir in the chopped parsley, black pepper and a pinch of salt. Mix quickly.

   Time: PT1M

5. Deglaze with white wine

   Pour in the white wine, bring to a boil and let reduce by half, about 4 to 5 minutes.

   Time: PT5M

6. Add the tomato paste

   Stir in the teaspoon of tomato paste and mix well.

   Time: PT1M

7. Simmer with cream

   Pour in the liquid cream, bring to a gentle boil then simmer for 5 to 6 minutes until thickened.

   Time: PT6M

8. Adjust the seasoning

   Taste and adjust salt and pepper if needed.

   Time: PT1M

9. Preheat the oven

   Preheat the oven to 200°C.

   Time: PT10M

   Temperature: 200°C

10. Plate the shells

    Divide the mixture into scallop shells or ramekins, sprinkle with breadcrumbs and place a small piece of butter on each.

    Time: PT2M

11. Gratin in the oven

    Bake for 10 minutes at 180‑200°C until the top is golden and crisp.

    Time: PT10M

    Temperature: 180-200°C

12. Serve

    Remove from the oven, garnish with a little fresh parsley and serve immediately.

    Time: PT1M

Nutrition Facts

Calories

618

Protein

30 g

Carbohydrates

10 g

Fat

45 g

Fiber

2 g

Ingredient Substitutions

• Instead of Fresh salmon, diced: Trout, Cod
• Instead of Button mushrooms: Oyster mushrooms
• Instead of Shallots: Red onion
• Instead of Garlic clove: Garlic powder
• Instead of Dry white wine: Fish stock
• Instead of Liquid cream: Thick crème fraîche
• Instead of Butter: Margarine
• Instead of Tomato paste: Tomato puree
• Instead of Breadcrumbs: Panko
• Instead of Flat-leaf parsley: Chives

Equipment Needed

• Chef's knife
• Cutting board
• Medium frying pan
• Wooden spoon
• Mixing bowl
• Scallop shells or ramekins
• Oven
• Baking sheet

Critical Steps — Do Not Skip

• Sauté the aromatics without burning them
• Cook the salmon without overcooking
• Properly deglaze with white wine
• Thicken the cream sauce
• Gratin until a golden crust is achieved

Chef Tips from the Video

• Use a good quality dry white wine; it enhances the flavor of the salmon.
• For a citrus touch, add a few drops of lemon juice just before serving.
• If you don't have shells, ceramic mini-muffin tins give the same effect.

Troubleshooting

Storage

Refrigerator: Store the shells in an airtight container for 1 to 2 days. Reheat in the oven before serving.

Freezer: Not recommended due to the cream which may separate.

Room temperature: Serve immediately, do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the filling ahead of time and keep it refrigerated; gently reheat before adding the breadcrumbs and gratinating.
• The shells can be assembled the day before, covered and kept chilled, then baked just before serving.