Salmon Fillet with Pine Nut Tarragon Crust
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 15 mins |
| Total Time | 35 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 2 salmon fillet (s), skinless and bones, 140 g each
- 1 tablespoon lemon juice
- salt
- Pepper from the grinder
- 40 g pine nuts
- 0.5 ½ bunch tarragon
- 20 g breadcrumbs
- 40 butter
- 1 tablespoon mustard
- 500 g potato (s), waxy oranic
- 200 ml buttermilk
- 100 ml cream
Print Recipe
Pin Recipe Instructions
- Season the salmon fillets with lemon, salt and pepper. Chop pine nuts with tarragon (put some leaves back) and crumbs in a blender and mix with 20 g soft butter. Season with salt and pepper. Spread the mustard on the fillets, sprinkle the crumb mixture. Cover and chill.
- Boil potatoes unpeeled in salted water until very soft, drain and peel.
- Place the salmon on an oven rack lined with baking paper and cook in the preheated oven at 220 degrees on the second level from the bottom for 12-15 minutes.
- Bring the buttermilk, cream and the remaining 20 g butter to the boil. Add the potatoes and mash them finely. Stir the potato cream well, season with salt and pepper.
- Spread the cream on plates and put the salmon on top. Decorate with tarragon leaves.
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