Salmon fillet with macadamia crust

Name: Salmon fillet with macadamia crust
Cook time: 1 h
Total time: 1 h
Yield: 6
Ingredients: 2 discs White bread; 50 g salted roasted; 7-10 Tbsp Macadamia nuts; 1/2 bunch Parsley; 6-7 TABLESPOONS soft butter; 2 TABLESPOONS Lemon juice; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Nutmeg; 1 (approx. 1.5 kg) Savoy cabbage; 1 medium onion; 1 kg Salmon fillet; 1.5 kg Potatoes; 100 g Whipped cream; 1/2 TEASPOON Vegetable broth; 2 TABLESPOONS Oil; 2 TABLESPOONS Mustard seeds; 3/8 l Milk; 2 TABLESPOONS Mustard; baking paper

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 6

2 discs White bread
50 g salted roasted
7-10 Tbsp Macadamia nuts
1/2 bunch Parsley
6-7 TABLESPOONS soft butter
2 TABLESPOONS Lemon juice
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Nutmeg
1 (approx. 1.5 kg) Savoy cabbage
1 medium onion
1 kg Salmon fillet
1.5 kg Potatoes
100 g Whipped cream
1/2 TEASPOON Vegetable broth
2 TABLESPOONS Oil
2 TABLESPOONS Mustard seeds
3/8 l Milk
2 TABLESPOONS Mustard
baking paper

Directions

1
For the crust, finely grind white bread in the universal chopper. Coarsely chop the nuts. Wash parsley and chop finely. Knead everything with 4 tbsp. butter and lemon juice. Season with a little salt.
2
Savoy cabbage clean, wash, quarter and cut into strips from the stalk. Peel and finely chop the onion. Fish wash, dab dry and in.
3
Cut 6 pieces. Peel and wash the potatoes, cover and cook in salted water for about 20 minutes.
4
Fry cabbage and onion in 1 tbsp. hot butter. Season with salt, pepper and nutmeg. Pour 100 ml water and cream, add stock and bring to the boil. Covered cabbage and cook for about 15 minutes.
5
Heat the oil in a frying pan. Fry the salmon for 1 minute on each side. Season with a little salt and pepper. Place on a baking tray lined with baking paper and spread nut mixture on the fish. Bake in a preheated oven (electric cooker: 225 °C/circulating air: 200 °C/gas: level 4) for 7-8 minutes.
6
Roast the mustard seeds in 1-2 tablespoons of hot butter. Heat milk. Drain potatoes, add milk. Mash to puree with a potato masher. Season to taste with mustard and salt. Arrange everything. Spread mustard butter over the puree.