Herb-crusted salmon with parsnip mousseline
Ingredients for 6 persons
- 6 salmon fillets (about 200 g each)
- 6 tbsp chopped fresh parsley
- 6 tbsp chopped fresh blood sorrel
- 6 tablespoons chopped fresh chives
- 6 tablespoons chopped fresh basil
- 6 tablespoons melted butter
- 6 cloves garlic, minced
- Salt and freshly ground black pepper
- Juice of three lemons
- 3 cups breadcrumbs
- 6 tablespoons olive oil
- 2 parsnips
- 20 cl Semi-skimmed milk
- 20 cl full cream
- 30 g semi-salted butter
- Salt, pepper, nutmeg
Preparation
- Preheat your oven to 180°C (356°F).
- In a bowl, mix the parsley, sorrel, chives, basil, melted butter, minced garlic, salt, pepper and lemon juice to create an herb paste.
- Generously brush the salmon fillets with the herb paste on top.
- In another bowl, mix the breadcrumbs with a little olive oil to obtain a crumbly texture. Spread the breadcrumbs over the top of the salmon fillets to create a crispy crust.
- Place the salmon fillets on one or more lightly oiled baking trays.
- Place the baking trays in the preheated oven and bake the salmon for around 15-20 minutes, or until the crust is golden and crispy, and the salmon is cooked through (the flesh should flake easily).
- Peel the parsnips and cut into large cubes.
- Place in a saucepan and add the milk. Cook over a low heat, uncovered, for 20 to 30 minutes.
- Then blend the parsnips to obtain a fine mousseline purée.
- Add the butter and cream with a spatula and season with nutmeg.
- To serve: form a swath of mousseline on the plate and place the salmon, cut into pretty cubes, on top. Option: serve with root vegetables and courgette tagliatelle. Garnish with parsley and sorrel leaves.
Enjoy!
