Summary

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

1. Mix white bread crumbs, hazelnuts, spring onions and thyme with soft butter and season with salt and pepper.
2. 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).
3. 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.
4. Arrange the fish with broccoli and mushrooms on a platter and drizzle with the roast residue.