Salmon in Pistachio Crust

Method5 steps · about 35 min

1. 1

   Step 1: Divide the salmon into four fillets of about 200 g each. Put the egg (1) in a shallow dish and season with salt and pepper.

   Uses 800 g salmon fillets · 1 egg · Fine salt to taste · Black pepper to taste

2. 2

   Step 2: Strip the leaves from the two thyme sprigs, reserving some for garnish. Beat the prepared seasoned egg with some thyme leaves. Warm the measured olive oil (20 g) in a skillet with the garlic (1 clove) and some more thyme.

   Uses 1 clove garlic · 2 sprig thyme · 20 g extra virgin olive oil · one egg with salt pepper, beat before adding some thyme

3. 3

   Step 3: Coat the prepared salmon portions first in flour, then in the prepared beaten thyme egg, and finally in the ground pistachios (100 g). Shake off excess flour and ensure the pistachios adhere on all sides.

   Uses 100 g ground pistachios · 20 g type 00 flour · four raw portions 200 g each from 800 g total · salt pepper egg beaten with some thyme leaves

4. 4

   Step 4: Put the prepared coated fillets into the warmed garlic and thyme oil. Cook over medium heat for about 10 minutes on the first side.

   Pan-fry salmon · 10 minUses portionedfish dredged 20 g flour egg then 100 g groundnuts, excess removed · 20 g olive oil warmed with garlic and some of two thyme sprigs

5. 5

   Step 5: Turn the partly cooked fillets and cook for about another 10 minutes on the other side, adjusting to the thickness until the fish is cooked through and crust golden. Finish with the reserved thyme leaves and serve.

   Fry other side · 10 minUses coated fillets panfried 10 minutes first side · remaining leaves from same two sprigs for garnish