Salmon sandwich with cheese, herbs and shallots compote
Try this salmon sandwich with cheese, herbs and shallots compote
- 4 salmon fillet
- 4 salmon trout fillet
- 4 cod fillet
- 2 tablespoon lemon juice
- 2 cut old white bread crumbled
- 100 gram mature cheese grated
- 2 spring / forest onion in rings
- 2 tablespoon parsley finely chopped
- 1 tablespoon dill finely chopped
- 100 milliliters fish stock from tablet
Start with the shallot compote. Heat the oil and butter and fry the shallots, red onion and garlic for 2 minutes. Add the rest of the ingredients and simmer for 15 minutes.
In the meantime, dry the fish fillets dry with kitchen paper and rub them in with the lemon juice, salt and pepper.
Cut the fish into 8 equal pieces. Place 4 fillets next to each other in an oven dish.
Mix the bread crumbs with half of the cheese, spring onions, parsley and dill. Season with salt and pepper.
Preheat the oven to 200ºC.
Divide 3/4 of the spice mixture over the salmon fillets in the dish. Put the other fillets on it and spread the rest of the herb mixture over it. Sprinkle with the rest of the cheese.
Pour the fish stock at the bottom of the dish. Cover the dish with foil and heat the salmon sandwiches in the oven for 12-14 minutes.
Serve with the shallot compote. Delicious with mashed potatoes.
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