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Salmon cutlet with herb cream

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Ingredients for 4 servings:

  • 4 small pork chops (salmon chops) each approx. 150 g
  • ½ lemon(s), 1 tsp grated zest and 1 tbsp juice
  • ½ bowl of cress
  • ½ bunch chives
  • ½ bunch parsley
  • 150 g crème fraîche
  • pepper
  • Lemon balm, some leaves
  • Salt
  • 1 tbsp water if needed

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

Preheat the oven to 200°C. Place each cutlet on a piece of aluminum foil, drizzle with lemon juice, and season with salt. Finely chop the herbs and mix with the crème fraîche, lemon zest, and a tablespoon of lemon juice until smooth (add 1 tablespoon of water if desired). Season generously with salt and pepper. Spread 1 tablespoon of herb cream on each salmon cutlet and loosely seal the foil. Then place the parcels in the hot oven and cook on the middle rack for approximately 15 to 20 minutes. Serve with small boiled potatoes and cucumber salad.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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