Salmon Under Herb Hood
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 800 g salmon fillet (s), with skin
- 1 bunch dill
- 1 bunch parsley, smooth
- 1 bunch chives
- 125 g butter, melt
- sea-salt
- Pepper from the grinder
Print Recipe
Pin Recipe Instructions
- Wash the salmon fillet well under running water. Pat dry with kitchen paper.
- Melt the butter in a small pan or in the microwave until it is not completely runny but rather creamy.
- Cut the chives into small rolls. Wash the dill and parsley and spin dry, then cut very finely.
- Place a piece of aluminum foil twice the size of the salmon on a baking sheet. Place the salmon on top with the skin side down.
- Brush the bones side generously with the soft butter. Spread the chopped herbs on top and sprinkle with salt and pepper.
- Spread the remaining butter on the herbs and fold the aluminum foil into a very tight package.
- Preheat the oven to 180 ° C and cook the fish for 15 minutes, then switch back to 100 ° C and cook for another 10 - 15 minutes, depending on the thickness of the salmon. The fish should be nice and juicy on the inside and barely glassy.
- Serve with rice and a salad.
- Melted butter and the leaked fish juice that has collected in the packet are suitable as a sauce.
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