Sesame-Crusted Salmon with Parsnip Puree
30 min
Fish
47232
For 2 Portions
400 g
parsnip
200 g
potato
160 g
salmon filet, frozen
120 g
heavy whipping cream
40 g
sesame seed
20 g
parsley, fresh
2
shallot
1
lemon
1
egg
6 tbsp
olive oil
1 clove(s)
garlic
1/2 l
vegetable broth
pepper
chili flake
salt
1. All set?
2. Defrost salmon and pat dry.
3. Wash, peel, and slice parsnips.