Salmon with green olive, parmesan & brioche crust

Cooking Fish Salmon with green olive, parmesan & brioche crust

Enhance the taste and texture of your salmon with this flavoursome green olive crust.

Lables: Peanut free Shellfish free Tree nut free
  1. Whiz garlic, brioche, lemon zest, thyme, olives and 1 cup (80g) parmesan in a food processor until finely chopped. Add butter and 2 tablespoons oil, then season and pulse until the mixture resembles small crumbs. Set aside.
  2. Place fish on a lined baking tray and season. Press crumb mixture on top, then cover and chill for 30 minutes.
  3. Preheat the oven to 200°C. Cook potato in a saucepan of boiling, salted water for 10-12 minutes until tender. Drain, then mash. Beat in cream and remaining 2 tablespoons oil, then stir through remaining 1 cup (80g) parmesan. Season and keep warm.
  4. Meanwhile, drizzle fish with oil and bake for 8 minutes or until crust is golden and the fish is almost cooked through. Serve with mash, beans and lemon wedges.

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2 garlic cloves, roughly chopped
100g brioche or soft white bread, torn
Finely grated zest of 2 lemons
1 tsp lemon thyme leaves
1/4 cup chopped green olives
2 cups finely grated parmesan
20g unsalted butter, softened
1/3 cup olive oil, plus extra to drizzle
4 x 180g skinless salmon fillets, pin-boned
400g potatoes, chopped
1/4 cup pure cream
Steamed green beans and lemon wedges, to serve

Adv

Autors
Preparation time
40
Cooking time
12
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Fish
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