SERVES 4 TOTAL TIME 40 minutes DIFFICULTY not too tricky
INGREDIENTS:
1 kg. salmon fillets, skin off
500 gr. carrots
1 sprig of fresh thyme
60 gr. sultana
⅞ tbsp. breadcrumbs
4 garlic cloves
1 egg, beaten
4 tbsp. extra virgin olive oil
40 gr. unsalted butter
4 tablespoon chopped fresh parsley
salt
DIRECTIONS:
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Remove the scales from the salmon, wash it under running water and dry the surface with kitchen paper.
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Peel the carrots and cut in 0,2 cm thinness slices.
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Peel and crush the garlic cloves, then spread them on the fillets.
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Melt 20 gr. of butter in a pan and cook the carrots for about 10 minutes, adding some warm water, if needed. Season with salt.
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Mince the sultana together with the fresh thyme, then stir into the breadcrumbs. Mix well.
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Dip the fillets of salmon first into the beaten egg, then coat them in the breadcrumbs mixture pressing well.
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Melt the remaining butter together with 4 tablespoons of extra virgin olive oil in a large non-stick frying pan, tip into the coated fillets and cook over a medium-low heat for 3-4 minutes on both sides, turning them carefully. Season with salt.
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Tip into the pan the carrots together with the chopped parsley and leave to cook for further 5 minutes.
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Serve your salmon with a side of carrots.
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