Recipes Nori & sesame crusted salmon on parsley mash

Recipes Nori & sesame crusted salmon on parsley mash

Recipes Nori & sesame crusted salmon on parsley mash

Recipes Nori & sesame crusted salmon on parsley mash Nori & sesame crusted salmon on parsley mash

Ingredients

  • three or more (20 back button 20cm) nori sheets
  • 2 teaspoons dried out chilli flakes
  • 3 tsps sesame seeds
  • Salt
  • four (about 200g each, 2cm thick) trout fillets, skin removed
  • 1kg desiree taters, peeled, reduce into 3cm cubes
  • 40g butter
  • 3 spring red onion bulbs, very finely sliced
  • 160ml (2/3 cup) milk
  • 2 tablespoons carefully chopped clean continental parsley
  • 2 tablespoons light essential olive oil
  • Lemon wedges, to assist

Method

  • Step 1

    Preheat oven to 200�C. Place nori in one coating on a baking tray. Make within preheated oven for 4 mins or even until crisp. Set aside intended for five minutes to cool.

  • Step 2

    Crush nori directly into the bowl of a food processor. Add chilli and process until finely chopped. Combine nori mixture, sesame seeds and a pinch of salt in a bowl. Press salmon in nori mixture to evenly coat. Place on a plate. Cover and place in the fridge for 30 minutes to chill.

  • Step 3 Meanwhile, place the potato in a large saucepan of salted boiling water and cook for 15 minutes or until the potato is tender. Drain.
  • Step 4

    Melt butter in a large clean saucepan over medium-low heat until foaming. Add onion and cook, stirring, for 1 minute or until soft. Add potato and use a potato masher to mash until smooth. Add the milk and mash until combined. Beat with a wooden spoon until creamy. Remove from heat. Stir in the parsley. Taste and season with salt. Cover to keep warm.

  • Step 5 Heat oil in a non-stick frying pan over medium-high heat. Add salmon and cook for 2 minutes each side for medium-rare or until cooked to your liking.
  • Step 6

    Spoon parsley mash among serving plates. Top with salmon and serve with lemon wedges, if desired