Home > Recipes > Parmigiano Reggiano and dill encrusted salmon

Parmigiano Reggiano and dill encrusted salmon

CourseMain course

TimeA few minutes

Ingredients

2 salmon supremes

2 tbsp dill, chopped

Olive oil

1 tsp lemon juice

4 tbsp Parmigiano Reggiano, grated

1.75 oz/50 g breadcrumbs

Salt and black pepper

1 onion, diced

2 cloves of garlic

3.4 fl oz/100 ml white wine

3.4 fl oz/100 ml double cream

Lemon juice, to taste

2 tbsp dill

8 new potatoes

Butter

1 scallion, chopped

3 tbsp Parmigiano Reggiano

10 green beans

Prepare this recipe with

24 months maturation

Preparation

Salmon: salt and pepper the salmon and place on a greased tray, skin side down. Mix dill, olive oil, lemon juice, Parmigiano Reggiano and breadcrumbs and use the mixture to cover salmon with a crust. Bake for 10-12 minutes at 400°F/200°C.
Sauce: Sweat onions and garlic until transparent. Add white wine and reduce, then add cream and simmer. Add lemon juice and dill to taste. Season.
Potatoes: Boil new potatoes in salted water for 10 minutes. When cooked, drain and crush with a fork. Stir in butter, scallions and Parmigiano Reggiano. Shape into a potato cake and pan fry in butter until golden brown.
To Serve: Blanch green beans in salted water for 6 minutes and serve with salmon, new potatoes and white wine sauce.