Salmon with herb and mushroom crust and dill sauce

Ingredients for 4 servings:

• 1 kg salmon fillet(s), without skin
• some butter for the mold
• 200 g mushrooms
• 200 g shallot(s)
• 50 g butter
• 1 clove(s) garlic
• 1 tsp, heaped lemon zest
• 50 g hazelnuts, ground
• 75 g Parmesan, grated
• 1 tsp, heaped lovage, dried, shredded
• 1 tsp, heaped celery leaves, dried, shredded
• ½ tsp white pepper
• n. B. Salt
• 40 g butter
• 40 g wheat flour
• 400 g vegetable stock
• 100 g whipped cream
• 2 tbsp lemon juice
• 1 bunch of dill
• ½ tsp white pepper
• n. B. Salt

Instructions

Working time approx. 20 minutes; Rest time approx. 5 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 55 minutes

Melt the butter in a pan and fry the finely diced shallots and garlic. Add the finely diced mushrooms, fry, and reduce the resulting mushroom juices completely. Stir in the lemon zest, ground hazelnuts, and pepper, and season with salt. Once the mixture has cooled slightly, fold in the grated Parmesan cheese. Cut the fish fillet into four pieces, rinse, pat dry, season with salt and pepper if desired, and place them side by side in a greased baking dish. Spread the crust mixture over the four pieces and press down lightly. Place the uncovered dish on the middle shelf of an oven preheated to 180°C (top/bottom heat). Bake for approximately 20-25 minutes. The crust will then be nice and crispy. During this time, prepare the sauce. Place the butter and flour in a pan, mix, and sauté until the mixture is golden yellow. Now pour in the cold broth and whisk until creamy. Simmer the sauce gently for about 10 minutes, stirring frequently. Then stir in the cream and pepper and season with salt. Fold in the lemon juice and chopped dill. Serve the fish with the sauce. Serve with mashed potatoes or rice.