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Salmon with Pistachio, Cranberry Crust, Potato, and Greens

Salmon with Pistachio, Cranberry Crust, Potato, and Greens

Published by Le Gourmet Central on 25th Oct 2022

Serves 4
Salmon preparation time: 5 minutes
Potato preparation time: 10 minutes
Greens preparation time: 5 minutes

Ingredients for the salmon:

  • 4 x 85-113 grams / 3-4 oz salmon fillets, skin off
  • 1 TBS avocado or olive oil
  • Salt and pepper to taste
  • 2 TBS Frantoi Cutrera Pistachio and Almond Pesto
  • 2 TBS skinned pistachio nuts
  • 2 TBS dried cranberries

Ingredients for the potato:

  • 4 Yukon or red russet potatoes
  • ½ cup / 125ml pouring cream
  • ½ cup chicken or vegetable broth
  • Salt and pepper to taste
  • 3 TBS Parmesan cheese

Ingredients for the greens:

  • 12 stalks of fresh green asparagus
  • ½ cup edamame beans, peeled
  • ½ cup mange tout
  • 8 stalks tender stem broccoli
  • Salt and pepper to taste

Instructions for the salmon:

STEP 1

Preheat the oven to 180°C/356°F. Heat the oil in a non-stick pan and quickly sear the salmon fillets, just to color them on both sides.

STEP 2

Smear a quarter of the pesto onto each portion of salmon. Season to taste with salt and pepper.

STEP 3

Chop the pistachios and the cranberries roughly. Do this separately and then combine the two ingredients afterward. Top the fish with the pistachio and cranberry crust.

STEP 4

Bake the portions for 5-10 minutes, depending on the thickness of the fish and how well done you prefer to have it. 5 minutes is recommended so that your fish is still lovely and pink inside.

Instructions for the potatoes:

STEP 1

Peel the potatoes. Using a sharp knife or a mandolin, slice up the potatoes into thin rounds. If you are not going to build the potato dish straight away, store the slices submerged in cold water.

STEP 2

Heat the broth and season it with salt and pepper to ensure a very well-seasoned liquid. Mix the cream in together with the broth.

STEP 3

Layer the potatoes in thin, even layers inside a square baking dish. Between each layer of potato slices, drizzle a little of the liquid over and sprinkle some of the Parmesan cheese. Continue until you either reach the top of the dish or run out of potato slices.

STEP 4

Top the top layer with more Parmesan cheese and bake the dish, covered with foil wrap, for 1 hour at 180°C/356°F. Test the potatoes using a sharp knife. If they are not yet done, cook them further.

STEP 5

When you are ready to serve, slice a rectangular portion per person or use a round cutter to cut out the portion.

Instructions for the greens:

STEP 1

Trim the asparagus, broccoli, and mange tout. Steam or cook them for a few minutes in boiling, salted water. Your vegetables should have a little bite to them and remain bright green.

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