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Pan-seared norwegian

SALMON with a pistachio crust


- 360g fresh salmon fillet
- 100g fennel
- 5g kafir leaves
- 200g butter
- 30g cinnamon
- 10g onion
- 10g garlic
- 20ml white wine
- 80g pistachios, crushed
- 30g bread crumbs
- 30g white asparagus
- 30g green asparagus
- 10ml lemon juice
- salt & pepper to taste
- 1 tbsp sunflower oil

1 Marinate the fillet of salmon with salt, pepper and lemon juice and place in the fridge for about 4 hours.
2 Mix the butter, ground pistachios, as well as the bread crumbs to produce a soft paste.
3 Heat up the pan with corn oil and place the salmon on the pan on a medium heat until golden. Make sure you turn it over so both sides are heated.
4 Place the crust on top of the fish and place in a preheated 180 degree C oven for 7 mins.
5 For the puree: boil the kafir leaves and fennel and blend to create as purée. Add salt and pepper to taste.
6 Blanch both the green and white asparagus and soak in butter. Season to taste.
7 Sauté the onion, garlic and cinnamon blend and add butter. Deglaze with white wine and whisk with clarified butter; keeping stirring until consistant. Season to taste.

Place the asparagus at the bottom of the plate, then place the kafir leaf puree and top with the pan-seared salmon and the pistachio crust. Finish off with a drizzle of the butter, garlic and cinnamon emulsion.
Pan-seared norwegian salmon with a pistachio crust
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