Salmon fillet with a crust of almonds
Ingredients for 4-5 servings of tapas
Oven temperature: 230 °C
Steam percentage: 80%
Preparation time: 15 minutes plus 10 minutes in the oven
600 g salmon fillet
3-4 tablespoons of lemon juice
60 g butter
1-2 cloves of garlic
50 g ground almonds or hazelnuts
2 tablespoons leaf parsley, finely chopped
1 tablespoon of dry sherry
1 tablespoon of olive oil
1 tablespoon of white wine vinegar
Rinse the salmon fillet, pat it dry and cut it into diagonal pieces. Sprinkle them with salt and drizzle with the lemon juice. Grease a bowl with butter.
Preheat the combi-steam oven to 230 °C with 80% steam. Chop the garlic finely or use a garlic press. Mix the garlic with the almonds, remaining butter, parsley and sherry. Place the fish fillets in the dish and brush each piece with some almond butter. Place the dish on the rack at the top of the combi-steam oven for 10 – 12 Minutes.
Mix the oil and wine vinegar together and drizzle this over the fish after removing the dish from the oven. Before serving, sprinkle the salmon with pepper.
For more tasty recipes, check out the Gaggenau cookbookBack to blog