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Salmon in crust a tribute to chef Attilio Basso

1.00 h 4 raciones
Difficulty: 
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Ingredients

4 x 160 gr of fresh salmon fillet skin off cut into 4cm wide by its length
1 pack of “feuille de brick”
1/2 a cup bread crumbs
4 shallots finely chopped
½ a cup of fresh herbs chopped (50% parsley-25% cilantro-25% chives)
2 spoon olive oil
2 spoon butter
Salt
Pepper.

METHOD 

  1. Sweat the shallot in the butter and olive oil till transparent, add the breadcrumbs cook for 1 minute, add the herbs and season with salt and pepper set to cool.
  2. On each salmon filet spread an even amount of the shallot herb mix and press gently to fix in place.
  3. Wrap each of the salmon's with a full sheet of “feuille de brick” using diluted egg white to glue. 
  4. Pan fry in olive oil on all side till golden brown and continue to cook in a preheated oven at 180 degrees  for approx  5 minutes recommend to serve almost raw in the center.
  5. Serve with traditional red wine sauce.
 

 

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