Salmon stuffed with Mushroom Duxelles

One of my favorite place to eat is Cypress in Charleston. They have amazing dishes!!! My favorite there is Salmon Napoleon. It is a filet of salmon sliced thinly and stuffed with a mushroom concoction and topped with filo pastry. It is so fine and delicate … a real treat. It is so good, in fact, that everytime we go to Charleston ( not enough), we always have dinner there and I always order that dish afraid to be disappointed by something else I may order. I have been wondering how to make this dish ever since I tried it a few years back… and kept trying to duplicate it without much luck… until last week. Yes, last week as I was making the Duxelles for the Beef Wellington, I thought that may well be the secret stuffing of that amazing dish and so I tried….After trying, I must say that I was quite happy with my discovery.. It was almost as good as Cypress. Yeah!!!!

Ingredients for 2 people: 2 shallots chopped thinly, 1 box of fresh mushrooms, 2 tablespoons of parsley chopped, 1 tbsp of truffle oil, 4 tsbp of butter, salt and pepper, 1/2 cup of white wine, 3 sheets of phyllo dough thawed.

In a large frying pan warm up 1 tablespoon of truffle oil and 2 tbsp of butter. When the oil and butter are sizzling, add the chopped shallots and sweat them for a few minutes. Place the sauteed shallots in a food processor, add the sliced mushrooms and the parsley and chop until you have a paste-like mixture. Melt another 2 tbsp of butter in the frying pan and when the butter is sizzling, add that mushroom paste to the frying pan  and cook at a low-medium temperature. Constantly stir that mixture while it is cooking until the moisture from the mushroom mixture is drying out.Add 1/2 cup of white wine and cook until the wine has evaporated. Season with salt, and pepper.

Slice each salmon filet in three layers. Scoop the mixture on one layer, top it with a layer of salmon.  Repeat again and finish with a layer of Duxelles. Take three sheets of phyllo dough and cut two rectangles the size of the salmon filet. Place each rectangle on each salmon filet. With a pastry brush, brush a little bit of olive oil on the phyllo layers. Season with salt and pepper. Cook in a warm oven at 375 for 10-15 minutes. I cooked my salmon for 10 minutes because I like my salmon medium rare. I serve my salmon filet with grilled summer vegetables. Yum!!!!

Bon Appetit and Happy Cooking!!!

Epicurean Paradise: Charleston

I was barely unpacked from my trip to Europe that here I was packing again last Friday for my family vacation in Charleston. I had a good time in England and in France, but I was ready to finally chill … Because when you go to the Europe like me, you are going, going and going. Going to the beach on the other hand, is the complete opposite as all is expected to do is chill at the beach all day long reading books and sunbathing… I know.. not good for the skin but it is okay wearing suntan lotion with index of 50 and staying under the umbrella;-)

I really enjoyed my week doing nothing. And I have really enjoyed eating out…Charleston have amazing restaurants, and as a foodie I love to see what’s new out there, and what new dishes they offer. We went to several places, equally good: Cypress, The Charleston Inn, and Hanks.

My meal at Cypress was incredible: Wasabi tuna flashed fried  with edaname beans in a sweet and sour emulsion ( sorry no picture). I must say that this dish was quite amazing in textures and tastes. The whole recipe was such a delicacy that I am going to have to figure out to make it at home myself!

But I loved Hanks as a restaurant as it offered the greatest selection of fish..Look at what we had:

Pan Seared Sea Scallops

Fried Mashed Potato,Arugula,Cherry Tomatoes Roasted Garlic Lemon And Smoked Extra Virgin Olive Oil Emulsion

Roast Grouper
Sweet corn, Leek, Lobster and Rock Shrimp Risotto with a Champagne Citrus Beurre Blanc.

and I had

Ceviche Selection of Fish and Shellfish Marinated in Lime Juice, Cilantro, Jalapeno, Onion, and Garlic with Jicama and Tomato

And Rare Seared Tuna
Caramelized Onions, Oven Roasted Tomatoes and Goat Cheese with Black Olive Vinaigrette

Everything we all had was exceptional. The flavors and aromas of each dish were chosen with great attention. I highly recommend this restaurant if you come to Charleston! And any other ones that I just mentioned 😉