RECIPE PANFRIED SALMON WITH HERBCRUST
Recipe for a delicious version of salmon, herbs and a creamy sauce.
Seafood dishes from France for 4 persons, suitable for for christmas and other holidays.
Ingredients
- 4 pcs salmon fillet, about 1/4 pnd
- salt, pepper
- 1 egg yolk, whisked
- 1-2 tbsp oil
- For crust
- 4 oz. breadcrumbs
- 2 tbsp parsley, chopped
- 2 tsp dill, chopped
- 1 tsp tarragon, chopped
- For sauce
- 1 cup creme fraiche
- 1 tsp mustard
- salt, pepper
- 3 tbsp fresh herbs, chopped (chives, dille, parsley)
Preparation
Preheat oven at 180C/380F.
Mix crumbs, herbs for the crust on a flat plate.
Sprinkle salmon with salt and pepper and rub with yolk on one side. Press yolk side on crumb mixture firmly.
Heat oil in saute pan and pan fry crumb side first for about 3 minutes. Then turn for a few seconds on other side. Put in oven to cook until done, about 15 minutes.
Sauce
Warm creme fraiche and mix with mustard, salt and pepper to aste and herbs. If you like you can whisk the sauce to a silkier/lighter consistancy.
Serve with sauce drizzled around the fish.
Mix crumbs, herbs for the crust on a flat plate.
Sprinkle salmon with salt and pepper and rub with yolk on one side. Press yolk side on crumb mixture firmly.
Heat oil in saute pan and pan fry crumb side first for about 3 minutes. Then turn for a few seconds on other side. Put in oven to cook until done, about 15 minutes.
Sauce
Warm creme fraiche and mix with mustard, salt and pepper to aste and herbs. If you like you can whisk the sauce to a silkier/lighter consistancy.
Serve with sauce drizzled around the fish.