recipes
Salmon with pistachio and sesame seed crust
Ingredients
For the salmon
- 2 salmon fillets
- 1 tsp olive oil (Basso)
- 1 tbsp horseradish sauce
- 3 tbsp coarse breadcrumbs
- 2 tbsp chopped pistachios
- 1 tbsp sesame seeds
- 25g butter
- 1 clove garlic, crushed
- Zest of 1/2 lemon
- Fresh seasoning
For the garlic mash
- 2 large potatoes
- 2 tbsp milk or cream
- Knob of butter
- 1 garlic flavour pot (Knorr)
- Fresh seasoning
- 1 tbsp chopped parsley
For the braised fennel
- 1 large fennel bulb
- Knob of butter
- 200ml stock
- Juice of ½ lemon
- Fresh seasoning
Method
Preheat the oven to 200`c. To prepare the salmon, mix all of the crust ingredients together and put aside. Heat a pan with a little oil and seal the salmon fillets for a minute on both sides. Place onto a baking tray and spread over the horseradish. Next, press the prepared crust mixture onto the top of the salmon fillets. Place the salmon onto a baking tray and bake in the oven for 10-12 minutes, or until the salmon is cooked through. Meanwhile you can prepare the fennel and potatoes. To cook the fennel, trim and slice into thick slices. Place in a deep pan with the stock, butter and lemon juice. Season well and cook for 10-15 minutes, turning around occasionally. For the mash, cook the potatoes in boiling water then drain. Mash together with the remaining ingredients. To serve, spoon the mash into the middle of 2 large plates. Lay the braised fennel on top and cover with the crusted salmon fillets.
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