Ingredients
Lemon butter:
125 g soft butter
clove of garlic
1 teaspoon salt blossom (fleur de sel)
1 teaspoon grated peel of an untreated lemon
2 tablespoons finely grated Parmesan
Freshly chopped herbs (dill, chives, chervil)
Salmon:
4 salmon fillets
2 tablespoons crushed white pepper ( my recommendation: Kampot Blanc )
Creamy mashed potatoes as a side dish
cress for garnishing
preparation
In the first step, the butter, garlic, salt flower, lemon peel and Parmesan are pureed in a blender to a smooth paste. Then stir in the chopped herbs. Now form the herb butter into a roll, wrap it in cling film and leave it to set in the freezer for 30 minutes. Then cut into thick slices.
In the second step, spread the pepper on a plate and press the salmon fillets firmly into it from both sides so that they are evenly covered. Grill under the preheated oven grill for 5 - 7 minutes, depending on the desired degree of doneness.
Finally, place a slice of lemon herb butter on each salmon fillet. Garnish the grilled salmon with the cress and serve with creamy mashed potatoes as a side dish.
