Salmon with Mustard & Gruyere Herb Crust

Yields: 4 Servings Difficulty: Medium Prep Time: 20 Mins Cook Time: 15 Mins Total Time: 35 Mins

This mustard & gruyere herb crust is absolutely delicious, the sautéed spinach and roasted balsamic vine tomatoes compliment the dish perfectly.

Ingredients

0/16 Ingredients
Adjust Servings
    For the crust
  • For the salmon

Instructions

0/8 Instructions
  • For the crust, put all the crust ingredients into a food processor and blitz until smooth. Spread the mixture onto a lined baking tray and place in the freezer for 5-10 minutes.
  • For the salmon, preheat the oven to 200°C/180°C Fan/400°F/Gas 6.
  • Pour the wine and fish stock into an oven proof dish and place the salmon fillets on top, season with salt and pepper and then brush with the mustard.
  • Remove the crust from the freezer and cut into rectangles and place on top of the salmon.
  • Place the tomatoes into a baking tray, pour over the vinegar, oil and season.
  • Cook both the salmon and the tomatoes in the oven for 10 minutes. Remove from the oven and allow to rest.
  • Heat a frying pan and add the butter, when the butter starts to foam add the spinach and sauté for 1-2 minutes until wilted.
  • To serve, place the spinach in the centre of the plate and place the salmon on top with the tomatoes at the side drizzling over some of the excess balsamic sauce.

Notes

  •  If you don’t feel the herb crust is golden enough place under a grill.

Tags

#fish  #gruyere  #mustard  #salmon  

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