Sunday, April 7, 2013

Hazelnut Parsley topped Salmon

I fixed myself the goal for April to prepare more savory dishes again. When I started being more active in the kitchen I most often prepared savory dishes. This recipe is one of my very first recipes I discovered at university. As you can see, I didn't let myself only with pasta and fast food during my studies. With a friend we discovered the recipe and prepared it several times. Every once in a while, when I had friends for dinner I served them the crusted salmon and the feedback was always very good.

Coming back home, my family had the chance as well to taste the perfect combination of hazelnut and parsley. If before someone had told me about the recipe I would have been surprised yet curious, but now I am simply convinced that it is heaven-sent! On this sunny Sunday afternoon I surprised my parents with cooking this and my dad suggested that I should now prepare something for them every Sunday. Well... why not, if the night before didn't last too long!

Because of the nice feedback on my Facebook page I am really curious to hear about your results! I hope loads of you try the recipe because it would be a pity to miss it. I didn't invent the recipe so this is no glorification of my imagination but it just has become one of my favorite dishes ever! And as always with my favorite food I would love everyone to taste it. Apart of some cupcake recipes this is the one which was most asked to hand over as quickly as possible by my guests. 

For 4 servings you need:

4 salmon filets
4 slices of Brioche
100g self-crushed hazelnuts
160g butter

Preheat the oven to 180°
Chop a bunch of parsley and crush the hazelnuts. In a large bowl whisk together the butter, parsley and hazelnuts until you get an even mixture. Cut the brioche into little cubes and add to the butter mix. Mix again until you get a sticky paste. Spread the butter mix on the the salmon filets and put for 30 minutes into the oven. 


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