Salmon fillet with bread parmesan crust

Name: Salmon fillet with bread parmesan crust
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 Onion; 1 TABLESPOON Oil; 1 package (500 g) deep-frozen leaf spinach; 75 g White bread (from the day before); 1 Garlic clove; 1/2 bunch Parsley; 2 TABLESPOONS Butter; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp grated nutmeg; 250 g cherry tomatoes; 150 g Whipped cream; 4 (175 g each) pieces of salmon fillet; skinless; 25 g grated parmesan cheese

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1 Onion
1 TABLESPOON Oil
1 package (500 g) deep-frozen leaf spinach
75 g White bread (from the day before)
1 Garlic clove
1/2 bunch Parsley
2 TABLESPOONS Butter
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp grated nutmeg
250 g cherry tomatoes
150 g Whipped cream
4 (175 g each) pieces of salmon fillet; skinless
25 g grated parmesan cheese

Directions

1
Peel and finely chop the onion. Heat the oil in a pot and sauté the onion. Add spinach and 3 tablespoons of water, cover and cook over medium heat for about 15 minutes. Crumble bread in the universal chopper. Peel garlic and dice finely.
2
Wash parsley, shake dry. Pluck off leaves and chop finely, except for a little bit for garnishing. Heat butter in a pan and toast bread in it until golden brown. Add garlic and parsley, remove from heat
3
Season spinach with salt, pepper and nutmeg to taste, if necessary drain a little. Wash and halve the tomatoes and put them in a casserole dish with the spinach. Pour cream over it. Wash the fish and dab dry. Season with salt and pepper and place on the spinach.
4
Mix Parmesan cheese into the breadcrumbs and season with pepper. Spread the breadcrumb mixture on the fish and press it down a little. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 20 minutes. Garnish with parsley