Miso Salmone

Name: Miso Salmone
Yield: 2
Ingredients: 2.5 tablespoons of butter; 50g of shimeji; 3 ounces of soy sauce; 0.12 ounces of salt; 8 oz of potato; 6 tablespoons of milk; 2.5 oz of cream; 4 drops of truffle oil; 18 oz of salmon; 8 oz of miso; 5 oz of water; 1.75 oz of garlic

1
2.5 tablespoons of butter
2
50g of shimeji
3
3 ounces of soy sauce
4
0.12 ounces of salt
5
8 oz of potato
6
6 tablespoons of milk
7
2.5 oz of cream
8
4 drops of truffle oil
9
18 oz of salmon
10
8 oz of miso
11
5 oz of water
12
1.75 oz of garlic

Ingredients

1
2.5 tablespoons of butter
2
50g of shimeji
3
3 ounces of soy sauce
4
0.12 ounces of salt
5
8 oz of potato
6
6 tablespoons of milk
7
2.5 oz of cream
8
4 drops of truffle oil
9
18 oz of salmon
10
8 oz of miso
11
5 oz of water
12
1.75 oz of garlic

Directions

1
Heat a frying pan with butter, shimeji, half the soy sauce, and salt
2
Let it simmer for a few minutes
3
Remove from heat and reserve
4
Boil the potato and blend in a blender with half the milk
5
Transfer to a bowl and add the remaining milk, cream, sautéed shimeji, and truffle oil
6
Mix well and adjust the salt. Reserve
7
In a separate bowl, dissolve miso with the remaining soy sauce, water, and garlic
8
Dip the salmon in this marinade and let it sit for 30 minutes
9
Sear the salmon and serve with creamed potato and shimeji.