Ingredients
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1 Salmon Fillet (250 g) from one of the Blue Island Fish Markets
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1 teaspoon Dijon mustard
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100 g breadcrumbs
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Zest and juice of 1 orange
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1/3 bunch parsley, finely chopped
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1/3 bunch chives, finely chopped
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1/3 bunch dill, finely chopped
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Salt
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Pepper
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1 Lemon
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1 Grapefruit
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200 g butter
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1 tablespoon fresh cream
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2 tablespoons white wine
Instructions
Purchase the Salmon from one of the Blue Island Fish Markets.
Finely chop the dill, chives and parsley.
Put the breadcrumbs, parsley, chives and dill in a blender. Add the orange zest, salt, pepper and mix well.
Put the salmon on a plate, drizzle with olive oil, season with salt and pepper and add a pinch of parsley. Rub the fish well to let it marinate.
Put the salmon with the skin underneath in an ovenproof dish and coat the upper part of the salmon with the mustard. Then add the mixture of breadcrumbs and herbs, so that it sticks to the mustard.
Bake at 200°C for 13-15 minutes.
Put the white wine, orange juice, lemon and grapefruit in a saucepan. Place over a medium heat and let it simmer for 5 minutes. Add the fresh cream and butter. Don’t heat the sauce too much or it will curdle. Season with salt and pepper and serve with the salmon.
Bon appétit!
