Herb-Crusted Salmon with Creamy Leek Sauce
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Salmon baked beneath a crisp, herb-studded sourdough and Parmesan crust, served with a rich leek and lemon cream sauce. The source suggests serving it with mashed potatoes.
- Time
- 45 minutes
- Cuisine
- European
Ingredients
- 65 g
- 25 g
- 9 g
- 60 g
- 90 g
- 14 g
- 250 g
- 100 g
- 25 g
Weights are estimates. Together, the ingredients weigh about 1.04 kg before cooking, which is about 520 g per serving.
Steps
Put the sourdough, parsley, dill, Parmesan, garlic, olive oil, salt, and pepper in a food processor. Blitz until the mixture has a breadcrumb-like consistency.
Spread 3 tablespoons of the mustard in a thin layer over the salmon. Pat the herb crumb mixture onto all sides of the fish to form the crust.
Bake the salmon in an oven preheated to 190°C (375 °F) (about 375°F (190 °C)) for approximately 20 minutes.
Meanwhile, melt the butter in a pan over medium heat.
Add the chopped leek and cook until caramelised.
Pour in the vegetable stock.
Add the cream, the remaining 1 tablespoon of mustard, parsley, lemon juice, salt, and pepper.
Reduce the sauce over low heat until it reaches your desired consistency.
Serve the salmon with mashed potatoes and drizzle the creamy leek sauce over it.
Notes
Parsley for the sauce is named in the method but has no stated quantity. The source does not specify how much Parmesan, parsley, dill, salt, or pepper to use. Mashed potatoes are suggested for serving but no recipe or quantity is provided.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 900
- Protein
- 47 g
- Carbs
- 29 g
- Fat
- 66 g
- Fiber
- 3 g
Where the calories come from
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