Recipe: Salmon with Pine Nut and Parmesan crust





An unusual match, however Jon loves salmon and even more so Pinot Noir. He says this is an absolute winner with the lovely vibrant cherry and strawberry fruit character of the Errázuriz Pinot Noir 2010 really working well with the slightly richer than normal salmon. You wouldn't normally think of matching it with salmon, but it works, it really works! We all know that anything with a breadcrumb and parmesan crust works as well and Jon suggests new potatoes as the accompaniment...you may want to be a bit more creative (sorry Jon)...  

Ingredients (serves 4):

4 x salmon fillets
4 tablespoons of coarse breadcrumbs
2 tablespoons of pine nuts (chopped)
3 tablespoons of finely grated Parmesan
1 small shallot (finely diced)
50g butter (melted)
2 lemons
Salt and freshly ground pepper
2 tablespoons of flat leaf parsley (chopped)
Vegetables of your choice

Cooking:

1. Preheat the oven to 200C.
2. To make the crust, zest 1 of the lemons and add this to the melted butter, then add the breadcrumb, pine nut mix and shallots to the melted butter and stir through.
3. Brush a small amount of oil on the skin of the salmon then lay the fish skin side down in a baking tray.  Liberally sprinkle the breadcrumb, pine nut and shallot mix onto the fish then squeeze the juice of one of the lemons over the four fillets. Once this is done mix the Parmesan and parsley together and top the fillets with this mixture.
4. Roast the fish for 13-15mins, it should be opaque and firm. Then serve a fillet to each person with a wedge of lemon.
5. Season to taste and serve with your choice of vegetables - buttered new potatoes are ideal.

Bon Appetit!

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