Shiitake and Crab-Crusted Salmon with Béarnaise Sauce

Shiitake and Crab-Crusted Salmon with Béarnaise Sauce

Yields 6 servings. Béarnaise Sauce yields 3/4 cup.


Shiitake and Crab Crust:

1/4 pound fresh shiitake mushrooms
2 tablespoons clarified butter
2 green onions, green tops only, cut into 1/8-inch-thick slices
1 tablespoon minced shallot
1 clove garlic, passed through a garlic press
1 tablespoon dry vermouth or white wine (drinkable quality)
fine sea salt and freshly ground black pepper, to taste
4 ounces crabmeat (preferably backfin)
2 tablespoons mayonnaise (good quality)
2 teaspoons minced fresh parsley
2 teaspoons chopped fresh chives
1 teaspoon freshly squeezed lemon juice


6 (4 ounce) salmon fillets
fine sea salt and freshly ground black pepper, to taste
1 recipe shiitake and crabmeat crust (see above)
2 tablespoons clarified butter
1 recipe Béarnaise Sauce (recipe follows)

Béarnaise Sauce:

2 tablespoons dry vermouth
2 tablespoons tarragon vinegar
2 tablespoons finely minced shallots
1/2 teaspoon freshly ground black pepper
2 teaspoons minced fresh tarragon, divided
2 large egg yolks
1 tablespoon water
2 teaspoons freshly squeezed lemon juice
6 ounces warm clarified butter
fine sea salt, to taste
pinch cayenne pepper

Preheat oven to 450ºF.

  1. Remove and discard shiitake stems. Cut the shiitakes into 1/8-inch-thick slices.

  2. Heat a medium saute pan over medium heat. Add butter, then the mushrooms, green onions, shallot and garlic. Cook until vegetables are tender.

  3. Deglaze pan with vermouth (or white wine) and cook until completely evaporated. Remove from heat and season to taste with salt and pepper. Set aside to cool.

  4. Carefully pick over crabmeat to remove any shells, but do not break up crab if avoidable.

  5. Combine mayonnaise, parsley, chives, lemon juice and cooled vegetable mixture. Stir to thoroughly combine. Gently stir in crabmeat. Taste and adjust seasonings as needed with salt and pepper.

  6. Season each salmon fillet with salt and pepper. Divide shiitake crabmeat mixture evenly between salmon fillets, pressing it gently to cover the top of each fillet. Refrigerate until ready to cook.

  7. Heat a large saute pan over medium heat and add butter. Carefully place salmon fillets, crust side down, into the hot butter; cook 2 to 3 minutes or until crab mixture has browned. Carefully turn salmon over and transfer pan to the oven. Cook for 7 to 9 minutes in preheated oven, depending on the thickness of the fillets. Remove from oven and serve immediately with Béarnaise sauce.

Make It Ahead: Prepare salmon through Step 6 up to one day in advance. Proceed with Step 7 just before serving.

Make It Light: Cook vegetables and salmon in olive oil and use low-fat mayonnaise.

Béarnaise Sauce Recipe:

1.Combine the vermouth, tarragon vinegar, shallots, black pepper and 1 teaspoon of the fresh tarragon in a small saucepan or saute pan. Place over medium-low heat and simmer until the liquid is reduced by half. Remove from heat and set aside until needed.

  1. Fill a small saucepan half-full with water and set over medium heat; bring to a simmer.

  2. Whisk egg yolks, water and lemon juice together in a stainless steel mixing bowl. Place the mixing bowl over the simmering water and cook, whisking constantly, until the eggs have increased in volume and thickened to a smooth sauce stage. Remove from heat.

  3. Whisk in the warm clarified butter, adding it in a slow steady stream. When all is incorporated, add shallot mixture and whisk to combine.

  4. Season to taste with salt and cayenne pepper. Hold in a warm water bath until needed. Just before service, stir in remaining minced fresh tarragon.

B-man :smiley: