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!