Wild salmon with forest mushroom cream

Wild salmon with forest mushroom cream
For the marinated wild salmon
400 g wild salmon fillet
60 g salt
150 g sugar
4 g black peppercorns
4 g mustard seeds
1 clove
3 g allspice berries
2 g thyme
5 g fennel seeds
1 bay leaf
4 g juniper berries
4 g star anise
4 g coriander seeds

For the forest mushroom cream
250 g forest mushrooms
50 g shallots
100 g potatoes
50 g butter, salt, white pepper

For the herb fusion
60 g spinach leaves
80 g herbs (watercress, chives, parsley to taste)
200 g rapeseed oil
To make the marinade: Mix all ingredients coarsely in a blender and sprinkle over the wild salmon. Marinate in the refrigerator for 6 hours. Then rinse the wild salmon, pat dry and slice into rectangles.

To make the forest mushroom cream: Wash and coarsely dice the forest mushrooms and cook in a pan. Then purée with the butter and cooked potatoes in a food processor until creamy. Season with salt and pepper to taste.

To make the herb fusion: Blanch the spinach leaves and herbs in salted water and rinse in iced water. Squeeze thoroughly to remove the water and blend in a food processor with the rapeseed oil. Chill the herb oil and leave to rest for 24 hours before straining through a very fine sieve.
Cook the salmon in the oven for approx. 10 minutes at 60 °C until translucent. Sauté the forest mushrooms in butter and season with salt, pepper and herbs. Pour the warm forest mushroom cream onto plates, add the fried mushrooms and top with the wild salmon. Drizzle over the herb oil to serve.