Salmon With Crusted Thyme
Salmon belongs to the most appreciated food fish. Its reddish fish meat is rich in valuable omega-3-fatty acids.
- 4 salmon fillet without skin
- 125 g softened butter
- 2 tbsps strong mustard
- 60 g LEIMER breadcrumbs
- 1 tbsp fresh thyme, chopped
- 1 tbsp fresh parsley, chopped
- 1 tsp parmesan cheese, grated
- 1 clove of garlic, chopped
- salt, pepper
- 1 tbsp butter for the pan
Stir the butter until foamy, then add mustard, breadcrumbs, the herbs, parmesan cheese and garlic. Season the mass with salt and pepper and form a roll which you wrap in cling wrap. The gratinating sauce must be cooled well in the freezer to cut them into slices. Season the fish fillets with salt and pepper and fry the salmon strips briefly on both sides. Cover the fish pieces with thin slices of the herbs-crumbs-butter and gratinate the fillets with top heat in a buttered ovenproof dish for about 8-10 minutes until they are nicely browned.
- Serve with parsley potatoes and seasonal vegetables.
- Make the gratinating sauce on stock and take it out of the fridge when needed.
- Vary the herbs depending on the season. Wild garlic instead of garlic or basil are also very well suited.