John Myers
Contents
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Ingredients
- 1 big piece Salmon
- 0,5 cups Herbal creme fraiche
- 1 kl. Lime
- 1 kl. Parsley and basil
- 1 kl. Dill
- 1 kl. Grana Padano
- 1 kl. Saffron (soaked in a little water)
- Salt and lemon pepper (mill)
- Green asparagus
- Oil
- Butter
- Milk
- 1 Rosemary sprig
Instructions
- Remove any bones from the salmon after washing and pat dry. Place skin side down in a casserole dish rubbed with butter. First season with salt and lemon pepper.
- In a bowl, mix the herb creme fraiche with the finely chopped fresh herbs and the dill. In addition, there is little of the saffron water, some salt and lemon pepper and grated Padano cheese. Also a pinch of sugar.
- Pour the mixture on the fish, rub some more cheese over it, spread the basil leaves and some parsley. Add the lime slices and the rosemary sprig and add some milk to the edge. At the end I passed some lemon pepper over.
- In the preheated oven with top and bottom heat, in the lower third, at 180 degrees only 15 minutes ... I had forgotten the olive oil and after about 10 minutes. Poured over the fish ... and added the asparagus tips (sprinkled with a little lime juice and sugar beforehand).
- 5th addendum; I had a thick piece and therefore it took about 10-15 minutes. longer in the oven. The best thing to do is to try ... use a fork to see if the fish is pink and juicy.
