Salmon Fillet with Hazelnut Crust
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 salmon fillet (s), approx. 125 g each
- 100 g white bread, 2 days old, debarked and rated into coarse crumbs
- 120 g hazelnuts, rated and roasted
- 80 g butter
- 2 tablespoon thyme, fresh, finely chopped
- 3 tablespoon onion (s) (spring onion), finely chopped
- salt and pepper
- Oil and butter for frying
- 120 g mushrooms or mixed mushrooms (mushrooms, shitake mushrooms, oyster mushrooms)
- 100 g broccoli, cut into florets
- Ground caraway
Print Recipe
Pin Recipe Instructions
- Mix white bread crumbs, hazelnuts, spring onions and thyme with soft butter and season with salt and pepper.
- Pepper the salmon fillets well and fry briefly on both sides in an oil and butter mixture. Lift the fillets out of the pan, place in a casserole pan, spread the nut mixture about 1.5 cm thick on the fillets. Preheat the oven with a lot of top heat to approx. 250 ° and cook the pieces of fish for approx. 4 to 6 minutes (depending on the strength of the fillets).
- Pre-cook the broccoli florets for approx. 5 minutes and then fry them together with the mushrooms in the remaining roast for approx. 6 minutes over a low heat, turning frequently in between and seasoning with salt, pepper and a little caraway seeds.
- Arrange the fish with broccoli and mushrooms on a platter and drizzle with the roast residue.
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