Salmon Fillet with a Herb Crust
Salmon Fillet with a Herb Crust
 Prep Time ~ 20 mins | Cooking Time ~ 20 mins |
 Approx Cost ~ £11 |  Difficulty ~ Easy |
 Freeze ~ No |  Serves ~ 4 |
Tip ~This recipe can be made 24 hours in advance. Prepare the fish to stage 4, cover and put in the fridge until ready to cook.
Ingredients:
15ml/1 tbsp mixed peppercorns
4 salmon fillets with skin, approx. 175g/6oz each
1 orange
75g/3oz shelled walnuts
225g/8oz fresh white breadcrumbs
90ml/6 tbsp mixed chopped herbs, such as parsley, tarragon and chervil
1.25ml/1/4tsp freshly grated nutmeg
75g/3oz butter
salt and pepper
1 egg yolk, beaten
Method:
- Crush the peppercorns finely. Rub the pepper evenly over the skinned side of the fish. Place the fish skin side down in a shallow baking dish.
- Finely grate the rind of the orange. Roughly chop the walnuts. Mix together the breadcrumbs, herbs, rind, walnuts and nutmeg.
- Melt the butter in a frying pan and stir in the breadcrumbs mixture. Cook over a medium heat until the butter is absorbed and crumbs are just beginning to brown. Season.
- Brush the salmon with the beaten egg yolk and coat with the crumb mixture.
- Cook at 200C, 400F, gas mark 6 for 15-20 minutes or until the salmon is opaque and the crust is golden and crisp.
- Serve with any juices and extra crumbs.