Salmon with Mustard & Gruyere Herb Crust
This mustard & gruyere herb crust is absolutely delicious, the sautéed spinach and roasted balsamic vine tomatoes compliment the dish perfectly.
Servings: 4 yield(s)
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins
Ingredients
    For the crust
  • 25 g Gruyere cheese (grated)
  • 15 g cheddar cheese (grated)
  • 1 slice of white bread (crust removed)
  • 4 sprigs of thyme (leaves removed)
  • 4 tbsp fresh parsley (roughly chopped)
  • 50 g butter (softened)
    • For the salmon
  • 4 x 150 g salmon fillets
  • 50 ml fish stock
  • 50 ml white wine
  • 50 g Dijon mustard
  • 150 g vine tomatoes
  • 2 tbsp balsamic vinegar
  • 1 tbsp olive oil
  • 25 g butter
  • 4 handfuls spinach leaves
  • salt & pepper (freshly ground)
Instructions
  1. 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.
  2. For the salmon, preheat the oven to 200°C/180°C Fan/400°F/Gas 6.
  3. 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.
  4. Remove the crust from the freezer and cut into rectangles and place on top of the salmon.
  5. Place the tomatoes into a baking tray, pour over the vinegar, oil and season.
  6. Cook both the salmon and the tomatoes in the oven for 10 minutes. Remove from the oven and allow to rest.
  7. 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.
  8. 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.
Recipe Notes

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