Dried oyster, trumpet and morchella mushrooms, shallot, wild rice, (real) white truffle oil, Brussels sprouts, heavy cream, butter, whole nutmeg, black sea salt, white peppercorns, wild Alaskan salmon and a blend of dried onion, garlic, carrot, red pepper, tomato, orange peel, parsley, bay, thyme, basil, celery, lemon peel, oregano, savory, mustard seed, cumin, marjoram, coriander, cayenne and rosemary.
Rinse and begin cooking the wild rice according to package directions.
Moisten a salmon filet with olive oil and season with the spice blend, sea salt and white pepper. Place fish onto an oiled skillet, wrap in a sheet of water-soaked red cedar paper and tie with kitchen string.
About 20 minutes before the rice is done, brown the trimmed and split Brussels sprouts in a little butter until browned. Add heavy cream and simmer partially covered until almost tender, about 10 minutes.
While the vegetables are simmering, saute minced shallot and sliced mushrooms in butter and truffle oil, stirring frequently until just done, about 3-5 minutes. Set aside.
Place the salmon in a 350 degree oven and cook about 10-12 minutes.
Uncover the vegetables and season with salt, pepper and nutmeg.
Add the mushrooms and shallots to the rice and fluff with a fork.
Assemble the plate, topping the Brussels sprouts with seasoned, toasted bread crumbs.
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