Salmon with a crispy crust of pesto and cheese

Description

My favorite recipe for cooking salmon from Delia Smith. Tried over the years, always all love. If you have pesto ready, and bread crumbs, this dish will take 15 minutes. Baked this way, the fish turns out very tender and juicy. Delicious even cold.

Ingredients

Basil

1 cup
Olive oil

50 ml
Garlic

2 tooth
Pine nuts

50 g
Parmesan

4 Tbsp
Salmon

4 piece
Cheese

1 Tbsp
Lemon

0.5 piece
Bread crumbs

2 Tbsp
Salt
Black pepper

Cooking

Ingredients

1. Basil leaves grind in a blender along with a pinch of salt. Pour in the olive oil and to scroll in the blender again to obtain a creamy texture. Add the pressed garlic. It should not be too much, so he did not score the taste of Basil. Add nuts and cheese and mix everything in a blender, gradually adding the remaining olive oil.

2. Add salt and pepper, remembering that Parmesan itself is salty and raw garlic gave the dish a spiciness. Instead of a blender you can use a mortar and pestle and grind all the ingredients by hand. Ready pesto sauce can be stored in the refrigerator for 2 weeks.

3. Breadcrumbs better to use homemade than store-bought. For this slices of dry baguette just need to chop in a blender.

4. So you can control the texture and if you want to make a little larger.

5. Ready-made breadcrumbs can be stored in a sealed bag in the refrigerator for 3 weeks.

6. Two tablespoons of pesto sauce to mix with half the crumbs to make a thick paste.

7. Line a baking sheet with parchment paper and lay the fillet. Hold a hand over the fish to make sure it is not bone sticking out. Sprinkle fish with lemon juice.

8. Spread the pesto mixture with the breadcrumbs on the fish.

9. Mix half the cheese with the remaining crumbs to put on top of pesto, and then sprinkle remaining cheese.

Bake fish on the middle shelf of the oven at a temperature of 230C for 10 minutes to the top zabolotivca and became crispy and the fish was juicy.

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