SALMONS IN A PARMESAN CRUST
INGREDIENTS TO SERVE 4
2 eggs
100 g finely grated parmesan
4 x 60 g skinless salmon filets
1 TBSP of flour
½ red onion, cubed finely
5 TBSP olive oil
200 ml peeled tomatoes (canned)
½ TSP of finely chopped chili pepper
1 TSP of sugar
1 pinch of salt
8 basil leaves
4 cherry tomatoes, vine leaves
still attached for garnishing
Preparation
THE SALMON
Mix the eggs and parmesan. Dredge the salmon in flour first and then in the egg-parmesan coating. Heat a non-stick pan and place the breaded portions of salmon into it. Sear until golden brown.
THE SAUCE
Sweat the onion in 5 tablespoons of olive oil, add the peeled tomatoes, reduce the heat and simmer for 5 minutes. Season to taste with chili cubes, sugar and salt. Cut the basil into fine strips and add just before serving. Place the cherry tomatoes into a hot oven for 10 minutes until they burst open. Plate with the fish as a garnish.
NUTRITION VALUE
| Energy | 285 kcal |
| Carbohydrates | 6 g |
| BE | 0.4 |
| Protein | 14 g |
| Fat | 23 g |
| Potassium | 230 mg |
| Phosphate | 252 mg |
| Sodium | 225 mg |
| Water | 103 ml |
All nutritional information per serving. This corresponds to 1/4 of the total recipe.
