Salmon slices with crispy crust

Name: Salmon slices with crispy crust
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1 kg Broccoli; 4 pieces of salmon fillet (without skin; à approx. 150 g; 7-10 Tbsp Salt; 1 collar Dill; 3 discs Toast; 40 g medium hot mustard; 1-2 TEASPOONS liquid honey; 7-10 Tbsp black pepper; 2 Protein (size M); 30 g Butter or margarine; 20 g Flour; 250 g Fish stock or vegetable broth (instant); 150 ml Milk; 100 g Whipped cream; 200 g Long grain rice; 1 sachet of ground saffron or 1 pinch of turmeric; 2-3 TABLESPOONS grated horseradish from the jar; 7-10 Tbsp Grease

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1 kg Broccoli
4 pieces of salmon fillet (without skin; à approx. 150 g
7-10 Tbsp Salt
1 collar Dill
3 discs Toast
40 g medium hot mustard
1-2 TEASPOONS liquid honey
7-10 Tbsp black pepper
2 Protein (size M)
30 g Butter or margarine
20 g Flour
250 g Fish stock or vegetable broth (instant)
150 ml Milk
100 g Whipped cream
200 g Long grain rice
1 sachet of ground saffron or 1 pinch of turmeric
2-3 TABLESPOONS grated horseradish from the jar
7-10 Tbsp Grease

Directions

1
Clean and wash broccoli and cut into florets. Peel and chop the stems. Wash salmon, dab dry. Season salmon with salt. Wash dill and dab dry. For the crust, coarsely dice the toast bread and grind finely with a hand blender.
2
Pluck the flags from 4 dill branches and chop them. Mix with mustard, bread crumbs and honey. Season with salt and pepper. Beat egg whites until stiff and fold in. Spread the salmon pieces with the mixture and put them into a flat, greased casserole dish.
3
For the sauce, melt the fat and sauté the flour in it. Gradually stir in the stock, bring to the boil. Stir in milk and cream. Let simmer for 10 minutes at low heat. Prepare rice in salted water according to package instructions, add saffron.
4
Put broccoli in boiling salted water and cook for about 10 minutes. Cook salmon in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 8-10 minutes, if necessary brown briefly under the grill of the oven.
5
Drain the broccoli on a sieve. Chop the remaining dill. Season the sauce with horseradish, foam with a hand blender and fold in the dill. Arrange salmon, sauce and broccoli on plates. Pour rice into greased timbal moulds or greased cups, press them and turn them out onto the plates.
6
Serve the remaining side dishes.