Baked salmon with a Parmigiano Reggiano and dill crust
Salmon
2 salmon supremes
2 tbsp dill, chopped
Olive oil
1 tsp lemon juice
4 tbsp Parmigiano Reggiano, grated
50 g breadcrumbs
Salt and black pepper
White wine sauce
1 onion, diced
2 cloves of garlic
100 ml white wine
100 ml double cream
Lemon juice, to taste
2 tbsp dill
Potatoes
8 new potatoes
Butter
1 Spring onion, chopped
3 tbsp Parmigiano Reggiano
To serve:
10 green beans
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Salmon: Season salmon and place on a greased tray, skin side down. Mix dill, olive oil, lemon juice, Parmigiano Reggiano and breadcrumbs and cover salmon. Bake for 10-12 minutes at 200°C.
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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.
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Potatoes: Boil new potatoes in salted water for 10 minutes. When cooked, drain and crush with a fork. Stir in butter, spring onions and Parmigiano Reggiano. Shape into a potato cake and pan fry in butter until golden brown.
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To Serve: Blanch green beans in salted water for 6 minutes and serve with salmon, new potatoes and white wine sauce.
AppetizerBaked Parmigiano Reggiano croquettes
Pasta&RiceParmigiano Reggiano mousse with polenta
DessertParmigiano Reggiano mousse with honey and lavender
Support
CONSORZIO DEL FORMAGGIO PARMIGIANO REGGIANO -Via Kennedy, 18, 42124 - Reggio Emilia - Italia - Tel. +39 0522 307741 - Fax +39 0522 307748 E mail: [email protected] - PEC: [email protected] - P. Iva e C. F.: 00621790351
