John Myers
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Lamb Salmon with Parsley and Garlic Crust
The perfect lamb salmon with parsley and garlic crust recipe with a picture and simple step-by-step instructions.
- 2 Lamb salmon
- 0,5 bunch Parsley smooth
- 1 small Shallot
- 1,5 Garlic cloves
- 1 tbsp Butter, room temperature
- 2 tbsp Breadcrumbs
- Pepper salt
- Organic lemon, zest
- Oil for frying
Crust:
- Wash the parsley, dry it, pluck the leaves and place in a tall container. Peel the shallot and garlic, chop and add to the parsley. Also add the butter and lemon zest and then puree everything finely with the hand blender. Then fold in the breadcrumbs and season to taste with salt and pepper.
- Spread out a piece of cling film on a larger surface and smooth it out. Put the butter mixture on top, cover with another piece of foil and roll it out into a rectangle (about the size of the two fillets). However, the resulting “plate” should not be thicker than 6 – 7 mm.
- Wrap in the film that protrudes at the edges and place the plate with the underlay in the refrigerator to harden.
Fillets:
- Set the oven’s grill function and heat it up. Sear the meat briefly but sharply on all sides in 2 tablespoons of oil over high heat. Take out of the pan, season all around and then cover each with a strip of the butter plate on top.
- Put the meat in the oven for about 15 minutes and let the crust brown. The meat should still be pink inside. Possibly make a test cut, as the cooking time is individual due to the crust.
Annotation:
- The main picture also shows the recommended side dishes. The recipes for the red cabbage salad and the Canarian potatoes can be found separately in my KB (for better orientation).
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