Salmon filet with herb crust and lemon noodles

Name: Salmon filet with herb crust and lemon noodles
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 30 g Parmesan cheese; 1 collar parsley, basil, dill and chervil; 150 g Fresh cream; 2 TABLESPOONS Breadcrumbs; 7-10 Tbsp Salt; 700 g Salmon fillet (without skin); 200 g ribbon noodles; 1 Organic Lemon; 25 g Butter; 25 g Flour; 200 ml Vegetable broth; 200 g Milk; 7-10 Tbsp Oil; 7-10 Tbsp Cling film

AUTHOR
Lenora Decker

DIFFICULTY
very easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

30 g Parmesan cheese
1 collar parsley, basil, dill and chervil
150 g Fresh cream
2 TABLESPOONS Breadcrumbs
7-10 Tbsp Salt
700 g Salmon fillet (without skin)
200 g ribbon noodles
1 Organic Lemon
25 g Butter
25 g Flour
200 ml Vegetable broth
200 g Milk
7-10 Tbsp Oil
7-10 Tbsp Cling film

Directions

1
Finely grate the parmesan. Wash the herbs, dab dry, pluck the leaves from the stalks and, except for a few for garnishing, chop finely. Mix crème fraîche, breadcrumbs, parmesan and herbs, season with salt and chill for about 30 minutes.
2
Roll out the herb mass between two layers of foil to form a rectangle (like the size of the fish). Wash the fish, dab dry, rub with salt and place on an oiled baking tray. Peel the upper foil from the herb mass and carefully place it on the fish, press it down and carefully remove the remaining foil. Cook the fish in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for approx. 25 minutes
3
Cook the pasta in boiling salted water according to the instructions on the packet. Wash the lemon hot, grate dry and finely grate the peel. Quarter the lemon. Melt butter in a saucepan, stir in flour, add stock and milk while stirring constantly. Add the lemon peel and simmer for about 1 minute
4
Drain the pasta. Remove the fish and arrange on a plate with the remaining herbs and lemon quarters. Add the noodles with the lemon sauce
5
Waiting time approx. 30 minutes