Baked salmon with a Parmigiano Reggiano and dill crust
Main course
a few minutes
24 months
Ingredients
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
Preparation
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.
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, spring onions 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.
Consorzio del formaggio Parmigiano Reggiano
Via Kennedy, 18, 42124 - Reggio Emilia - Italia
Tel. +39 0522 307741 - Fax +39 0522 307748
E mail: staff@parmigianoreggiano.it
PEC: consorzio@pec.parmigianoreggiano.it
P. Iva e C. F.: 00621790351
ASSISTENZA CLIENTI SHOP
Tel. +39 0522-122122
customerservice@parmigianoreggiano.it
ASSISTENZA CLIENTI CONCORSO
Tel. +39 379 193 8871
