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


  • 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.



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