Salmon fillet with mint and parsley crust

Name: Salmon fillet with mint and parsley crust
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 750 g new potatoes; 1 collar Mint and parsley; 1 Garlic clove; 40 g Pecorino cheese; 60 g Cashew nuts; 7-10 Tbsp grated rind of 1 untreated lemon; 80 g Butter; 7-10 Tbsp Salt; 4 Salmon fillets (approx. 200 g each); 7-10 Tbsp white pepper; 2 TABLESPOONS Oil

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

750 g new potatoes
1 collar Mint and parsley
1 Garlic clove
40 g Pecorino cheese
60 g Cashew nuts
7-10 Tbsp grated rind of 1 untreated lemon
80 g Butter
7-10 Tbsp Salt
4 Salmon fillets (approx. 200 g each)
7-10 Tbsp white pepper
2 TABLESPOONS Oil

Directions

1
Wash the potatoes thoroughly. Cook in boiling water for 20-25 minutes. Wash the herbs, dab dry, put some aside for garnishing, cut the rest into fine strips. Peel garlic and press it through a garlic press. Grate pecorino cheese finely, finely chop cashew nuts. Knead herbs, garlic, lemon peel, cheese, nuts and 60 g butter, season with salt
2
Wash the salmon, dab dry and season with salt and pepper. Heat oil in a coated pan, fry fillets on each side for 1-2 minutes. Place in an ovenproof dish. Spread the herb mixture on the fillets. Gratinate in a preheated oven (electric cooker: 225 °C/ convection oven: 200 °C/ gas: level 4) for 8-10 minutes
3
Drain the potatoes and rinse with cold water. Cut potatoes in half and drain. Melt 20 g butter in a pan. Swirl potatoes in it, season with salt. Serve salmon with the potatoes. Garnish with herbs set aside