John Myers
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Salmon with Crust on Tomato Spaghetti
The perfect salmon with crust on tomato spaghetti recipe with a picture and simple step-by-step instructions.
for the salmon:
- 360 g Fresh wild salmon with skin
- 6 piece Cocktail tomatoes
- 2 tablespoon Freshly grated Parmesan
- 2 tablespoon Soft butter
- 6 tablespoon Breadcrumbs
- Rosemary fresh
- Thyme
- Salt and pepper
For the spaghetti:
- 200 g Durum wheat flour
- 2 Eggs
- 1 Teaspoon (level) Salt
- 1 tablespoon Olive oil
For the tomato sauce
- 1 small Chopped onion
- 1 Teaspoon (level) Powdered sugar
- 1 tablespoon Tomato paste
- 1 Can Chopped tomatoes
- 1 tablespoon Italian herbs
- Vegetable broth
- Butter or olive oil
Spaghetti:
- Knead the ingredients into a firm dough and let it rest for an hour in the refrigerator. Then roll it out thinly and pass it through a spaghetti roller. Place on a mottled surface.
Salmon:
- Scale the salmon. Remove the skin and weigh down the skin with a saucepan in a non-stick frying pan. Put a little salt on a kitchen towel. Quarter the cherry tomatoes, remove the inner and dice. With breadcrumbs; Butter; Rosemary Parmesan; Mix rosemary and thyme.
Tomato sauce:
- Dust the onion in a saucepan with powdered sugar, glaze it, add tomato paste. When the tomato paste starts to set and gets color, add the canned tomatoes. Let simmer for 15 minutes. Season with salt and pepper, olive oil or butter. If you like, you can add some chilli for the spiciness.
- Season the salmon with the breadcrumbs. Put a few flakes of butter on top. Roast in the oven at approx. 160 ° C for 20 minutes. (A little practice is required so that the fish still has a shine on the inside and is juicy. Core temperature 60 ° C) In the meantime, let the spaghetti cook in salted water until firm to the bite (3 min) and pour it directly into the sauce. Take the spaghetti too much liquid, add some vegetable stock. Add Italian herbs to taste. Place the salmon on the tomato spaghetti and garnish with the skin chips and sprinkle with Parmesan to taste. Good Appetite.
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