Domaine Serene - Recipes - Mushroom Crusted Salmon with Charred Brussels Sprout Leaves

Ingredients

• tbsp Porcini powder
• 1 cup Puffed quinoa
• 1 cup Butter, room temperature
• 1 tsp Salt
• 1 tbsp Truffle paste
• 2 Portions fresh salmon
• 2 cups Brussels sprout leaves
• 1 tbsp Extra virgin olive oil
• Salt, to taste
• 1/8 tsp Sherry vinegar
• 1/8 tsp thyme leaves, picked
• 1 lb Arborio rice
• 1 1/4 Onion, brunoise cut
• 4 cups Vegetable broth
• 2 tbsps Grapeseed oil
• 1/2 tsp Salt
• 1/4 cup Pecorino romano
• 2 tbsps Butter
• 1 1/2 tsps Squid ink
• 1/4 cup White wine
• Fresh black pepper, to taste
• 1 Fresh truffle