recipes
Sundried tomato, walnut and spinach stuffed salmon with a basil and parmesan crust
Serves: 4
2019-05-02
Ingredients
For the stuffing
- 1 x 200g jar sundried tomatoes, drained and chopped (Tesco)
- 100g walnuts, chopped
- Finely grated zest of a lemon
- 2 heaped tbsp cream fraiche (President)
- 1 handful fresh baby spinach leaves
- Salt and pepper to taste
For the crust
- 2 cloves garlic
- 4 or 5 slices white bread, crusts removed
- 6 large basil leaves
- 3 tbsp grated Parmesan
- Salt and pepper to taste
- 75g melted butter
- You will also need 1 kg whole piece fresh salmon, skin removed
Method
Start this recipe by cutting the salmon fillet in half horizontally. Mix together the chopped sundried tomates, walnuts, lemon zest and mascarpone cheese. Spread over the bottom piece of salmon and lay the fresh spinach leaves on top. Place over the top piece of salmon and press down firmly. To make the crust, place all the ingredients into a food processor and blitz together. The mixture should be able to stick together. Next, press the crumb mixture over the stuffed salmon, transfer onto a lined baking sheet and bake in the oven at 200°c.
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