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  3. Almond and Dill crusted salmon with creamed Brussels sprouts & anchovy

Almond and Dill crusted salmon with creamed Brussels sprouts & anchovy

Ȑ
Difficulty
Low
ȑ
Time
35 min
&
Author
Marc Fosh
lorem ipsum

Ingredients

Servings: 2
Makes:

150 grams blanched almonds
2 as needed anchovy fillets
2 as needed breadcrumbs
20 grams butter
3 tbsp. olive oil
4 tbsp. double cream
400 grams brussels sprouts
500 grams salmon fillets
 bunch dill
 to taste black pepper
 to taste seasoning


Instructions

STEP 1/8

Place all of the ingredients for the almond and dill crust in Braun’s food processor and pulse several times until it forms a green mixture.

This recipe was prepared using Braun’s Food processor as well as Braun’s hand blender with the MQ 50 EasyClick purée accessory. To recreate this recipe, Braun’s food processor and the MQ 50 EasyClick purée accessory are part of the following series and collections:
STEP 2/8

Preheat the oven to 180°C.

STEP 3/8

Place the salmon on a baking tray lined with non-stick baking paper.

STEP 4/8

Press the green crust mixture onto the top of the salmon.

STEP 5/8

Bake for 12-15 minutes or until golden and cooked through.

STEP 6/8

In the meantime, boil the sprouts for 12 minutes, or until tender, in salted water.

STEP 7/8

Drain the sprouts and blend them with help of Braun’s EasyClick purée accessory along with the butter, anchovies and cream. Blend until all ingredients become a creamy purée.

STEP 8/8

Season with ground black pepper if necessary.

  1. Back to homepage
  2. Recipes
  3. Almond and Dill crusted salmon with creamed Brussels sprouts & anchovy

Almond and Dill crusted salmon with creamed Brussels sprouts & anchovy

Ȑ
Difficulty
Low
ȑ
Time
35 min
&
Author
Marc Fosh
lorem ipsum
Servings:2
Makes:

Ingredients


150 grams blanched almonds
2 as needed anchovy fillets
2 as needed breadcrumbs
20 grams butter
3 tbsp. olive oil
4 tbsp. double cream
400 grams brussels sprouts
500 grams salmon fillets
 bunch dill
 to taste black pepper
 to taste seasoning

Instructions

STEP 1/8

Place all of the ingredients for the almond and dill crust in Braun’s food processor and pulse several times until it forms a green mixture.

STEP 2/8

Preheat the oven to 180°C.

STEP 3/8

Place the salmon on a baking tray lined with non-stick baking paper.

STEP 4/8

Press the green crust mixture onto the top of the salmon.

STEP 5/8

Bake for 12-15 minutes or until golden and cooked through.

STEP 6/8

In the meantime, boil the sprouts for 12 minutes, or until tender, in salted water.

STEP 7/8

Drain the sprouts and blend them with help of Braun’s EasyClick purée accessory along with the butter, anchovies and cream. Blend until all ingredients become a creamy purée.

STEP 8/8

Season with ground black pepper if necessary.

Notes

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