This dish is all about balance and restraint — letting premium ingredients speak, without shouting.
The salmon is gently pan-seared until the skin turns crisp and golden, while the flesh stays soft, rich, and just blushing in the centre. Beside it, sweet hand-dived scallops are kissed briefly by a hot pan, forming a caramelised crust that gives way to a tender, almost buttery interior.
Wild mushrooms bring earthiness and depth — their natural umami grounds the dish, cutting through the richness of the fish. Underneath it all sits a silky parsnip purée, subtly sweet, creamy, and warming, acting as the quiet backbone of the plate.
It’s the kind of dish you serve when you want to show confidence rather than complexity — clean flavours, thoughtful technique, and a finish that feels calm, elegant, and intentional.
Ingredients (Serves 2)
Salmon & Scallops
- 2 salmon fillets, skin on
- 4–6 large scallops (dry, not soaked)
- Salt & freshly cracked black pepper
- Olive oil
- 20 g unsalted butter
- 1 garlic clove, lightly crushed
- A few sprigs of fresh thyme
Wild Mushrooms
- 150 g mixed wild mushrooms (girolle, oyster, chestnut, shiitake)
- 1 small shallot, finely sliced
- 10 g butter
- Splash of white wine (optional)
Creamy Parsnip Purée
- 300 g parsnips, peeled and sliced
- 200 ml milk
- 50 ml double cream
- 25 g butter
- Salt, white pepper
- A pinch of nutmeg (optional)
Method
1. Parsnip Purée
Place the parsnips in a saucepan and cover with milk. Bring to a gentle simmer and cook until completely tender.
Drain (reserve a little milk), then blend with cream, butter, seasoning, and nutmeg until smooth and velvety. Adjust consistency with reserved milk. Keep warm.
2. Wild Mushrooms
Heat butter in a pan over medium heat.
Add shallots and cook gently until soft, then add mushrooms.
Cook until golden and aromatic. Deglaze with a splash of white wine if using, season lightly, and set aside.
3. Salmon
Season the salmon well.
Heat olive oil in a pan and place salmon skin-side down. Press lightly for the first 20 seconds to prevent curling.
Cook until the skin is crisp and the flesh is about 80% cooked through. Flip briefly, add butter, garlic, and thyme, and baste. Rest.
4. Scallops
Pat scallops completely dry and season just before cooking.
Heat a clean pan until very hot with a touch of oil.
Sear scallops for about 60–90 seconds per side until golden. Finish with a small knob of butter.
Plating
Spoon a smooth swipe of parsnip purée onto the plate.
Arrange the salmon slightly off-centre, scallops nestled beside it.
Scatter wild mushrooms naturally around the plate.
Finish with a drizzle of brown butter from the pan and a few thyme leaves.
Nutritional Values (Approx. per serving)
- Calories: ~620 kcal
- Protein: ~46 g
- Fat: ~40 g
- Carbohydrates: ~22 g
- Fibre: ~6 g
- Sugar: ~7 g
Chef’s Note
This is a dish I love serving when I want to slow the pace of the table. Nothing rushed, nothing overworked — just careful cooking and respect for the ingredients. Take your time with the sear, trust your instincts, and let the plate breathe. When food feels calm, the guest feels it too.