Christmas Filled Salmon with Almonds

Ingredients

• 2 kg salmon
• 2 untreated lemons
• 100 g fresh parsley
• 100 g fresh tarragon
• 30 g breadcrumbs
• 100 g Soft Butter
• 200 g chopped blanched almond kernels
• Salt
• pepper (from the mill)
• 1 tbsp butter

Instructions

1. 1.

   Preheat the oven to 180°C with upper and lower heat. Wash, fillet the salmon and remove the bones.

2. 2.

   Wash the lemons hot, use a zester to peel the zest and finely chop it. Squeeze the juice from one lemon.

3. 3.

   Wash the parsley and tarragon, shake dry and finely chop the leaves.

4. 4.

   Combine the breadcrumbs, lemon zest, lemon juice, soft butter and 150 g almonds. Season with salt and pepper.

5. 5.

   Spread the filling on one side of the salmon fillet and lay the second side over it. Tie together with kitchen twine. Bake in the preheated oven on the middle rack for about 30-35 minutes.

6. 6.

   Brown the remaining almonds in butter.

7. 7.

   Just before serving, untie the thread, arrange the fish on a plate and sprinkle with roasted almonds. Serve.