Salmon with green olive, parmesan & brioche crust

title="Salmon with green olive, parmesan & brioche crust"
src="http://venice-fishing.com/wp-content/uploads/2018/12/Salmon-with-green-olive-parmesan-amp-brioche-crust.jpg" srcset="https://img.taste.com.au/cEv0Elzu/w720-h480-cfill-q80/taste/2016/11/salmon-with-green-olive-parmesan-brioche-crust-94836-1.jpeg 720w, https://img.taste.com.au/roYan5MC/w643-h428-cfill-q90/taste/2016/11/salmon-with-green-olive-parmesan-brioche-crust-94836-1.jpeg 643w" sizes="(max-width: 999px) 720px, 643px" alt="Salmon with green olive, parmesan & brioche crust"
/>

• 0:40 Prep


• 0:12 Cook


• 
  4 Servings


• Capable cooks

Enhance the taste and texture of your salmon with this flavoursome green olive crust.

Featured in
Main recipes, Fish recipes

Ingredients

• 2 garlic cloves, roughly chopped


• 100g brioche or soft white bread, torn


• 2 lemons, zested


• 1 teaspoon lemon thyme leaves


• 1/4 cup (40g) chopped green olives


• 2 cups (160g) finely grated parmesan


• 20g unsalted butter, softened


• 1/3 cup (80ml) olive oil, plus extra to drizzle


• 4 x 180g skinless salmon fillets, pin-boned


• 400g potatoes, chopped


• 1/4 cup (60ml) pure (thin) cream


• Steamed green beans, to serve


• Lemon wedges, to serve

Method

• 
  
  
  Step 1
  
  
  
  
  Whiz garlic, brioche, lemon zest, thyme, olives and 1 cup (80g) parmesan in a food processor until finely chopped. Add butter and 2 tablespoons oil, then season and pulse until the mixture resembles small crumbs. Set aside.
  
  
  


• 
  
  
  Step 2
  
  
  
  
  Place fish on a lined baking tray and season. Press crumb mixture on top, then cover and chill for 30 minutes.
  
  
  


• 
  
  
  Step 3
  
  
  
  
  Preheat the oven to 200°C. Cook potato in a saucepan of boiling, salted water for 10-12 minutes until tender. Drain, then mash. Beat in cream and remaining 2 tablespoons oil, then stir through remaining 1 cup (80g) parmesan. Season and keep warm.
  
  
  


• 
  
  
  Step 4
  
  
  
  
  Meanwhile, drizzle fish with oil and bake for 8 minutes or until crust is golden and the fish is almost cooked through. Serve with mash, beans and lemon wedges.
  
  
  

• Author: Valli Little


• Image credit: Jeremy Simons


• Publication: delicious.

Source: taste.com.au