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Salmone 800 x 560 px
Gluten Free
Wheat Free

Salmon in a bread and pine nut crust

Print recipe
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Preparation time
1 Hour

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Ingredients for
4 Portions

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Difficulty
Medium

Ingredients

4

salmon darnes weighing around 160g each

50g

20g

toasted pine nuts

As needed

thyme, marjoram and dill

1

large or two small beetroot

8

Brussels sprouts

150g

cream

As needed

lemon juice and zest

As needed

salt and pepper

Preparation

For the salmon breading, process the Breadcrumbs, herbs and pine nuts in a blender. Put the mixture into a roomy bowl and rub with your hands, adding a drizzle of oil until the mixture is a sandy consistency. Slice the beetroot very thinly, cut into 2 cm discs using a dough cutter and set aside. Cover the surface of the salmon darnes with the breading and bake at 180°C until the salmon has reached a temperature of 52° at its centre.

In the meantime, clean the Brussels sprouts, halve and blanch in salted boiling water for 2-3 minutes. Drain and cool in iced water. Saute a clove of garlic in some extra virgin olive oil, add the Brussels sprouts and saute over a high heat for about 4 minutes. In the meantime, put the cream in a stand mixer fitted with a whisk and whip until frothy, acidify with a few drops of lemon juice and mix. Dress the beetroot with oil and salt. When the salmon is ready, serve it at the centre of the plate, with 4 beetroot discs on one side and 4 Brussels sprouts on the other. Garnish with a swirl of sour cream, decorated with a grating of lemon zest.

Gluten-free preparation

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1. use gluten-free products,

especially those that are naturally gluten-free or made from gluten-free ingredients (e.g. products from Schär Foodservice).

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2. Store separately

and always keep everything in specially designated, labeled and sealed containers.

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3. own preparation areas

use these areas exclusively for the preparation of gluten-free food. If this is not possible: in any case, prepare gluten-free before gluten-containing and clean the workplace.

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