Ingredients
- 6 salmon steaks
- 120 g breadcrumbs
- 1 bunch of dill
- 40 g butter
- 2 fennel bulbs
- 2 stalks of celery
- Olive oil
- 1 lemon, juice
- 1 tsp grainy mustard
- Salt and pepper
Instructions
- Preheat the oven to 190°C (170°C fan).
- Remove the leaves and finely chop the dill (set aside a few sprigs for decoration). In a bowl, mix the butter, breadcrumbs, dill, salt and pepper with a fork.
- Place the salmon steaks on a lined baking tray. Top with a generous layer of dill breadcrumbs. Bake for 12–15 minutes.
- Meanwhile, finely slice the fennel and celery (ideally using a mandolin). In a salad bowl, combine the mustard, 4 tbsp of olive oil, the lemon juice, salt and pepper. Add the vegetables and mix well.
- Arrange a bed of vegetables on the plates and place the salmon on top. Garnish with dill sprigs and baby greens.
Wine Pairing
Château Edmond de la Fontaine, Chardonnay
For this classic-looking, highly aromatic dish, we suggest this white wine, aged in barrels.
