Salmon fillets with a Parmesan, rocket, mustard and tomato crust

Ingredients for 2 servings:

• 2 salmon fillets, frozen, without skin
• 2 tbsp tarragon mustard
• 2 tbsp mustard, sweet
• 2 tbsp, heaped tomatoes, dried in oil
• 1 handful of arugula
• 2 tbsp Parmesan, freshly grated
• 1 tbsp clarified butter
• e.g. sea salt

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

Remove the salmon fillets from the freezer about 24 hours before use and thaw in the refrigerator. Rinse with water, dry thoroughly on paper towels, and let stand at room temperature. Of course, you can also use fresh salmon. Preheat the oven to 120 degrees Celsius with a baking sheet and heat the clarified butter in a cast iron pan. Chop the pickled tomatoes and arugula with a knife and mix with the two mustards until a paste forms. Grate the freshly grated Parmesan cheese and set aside. Season the salmon fillets with salt on one side to taste and then sear the salted side for 3 minutes over high heat. Then place them crust-side up on the removed, preheated baking sheet and use a spoon to spread the previously prepared mixture evenly over the surface. Bake the salmon fillets for 10 minutes at 120 degrees Celsius. Then grill for another 5 minutes until the surface is crispy. About 2 minutes before the end of the cooking time, sprinkle the Parmesan cheese over the fillets. Supervise the last two steps, as good results depend on the oven’s performance, and cooking times may vary. Serving tip: Pasta with a mushroom, root bacon, and Gorgonzola sauce goes well with this dish.