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Lightly salted salmon with rosemary crust

Lightly salted salmon with rosemary crust

Time:35 min.
Servings:10
Time:35 min.
Servings:10

Ingredients

20 salmon pieces 
200 g coarsely ground corn flour 
10 sprigs of rosemary 
20 pink peppercorns 
2-3 limes 
100 g butter 
Salt and white pepper

Cooking instructions

Salt each side of the defrosted salmon pieces and leave to stand somewhere cool for 20 minutes. Finely chop the rosemary and the pink peppercorns and mix with the corn flour. Season with salt and pepper. Press the lower part of the salmon pieces into the corn flour and place right awy onto a heated frying pan containing some butter.  Fry on the coated side only for 3 to 4 minutes. Place on a roasting tray with the fried side upwards and bake for 8 minutes in a 200° C oven. Serve immediately, perhaps with a garnish of lime quarters.

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