Salmon with Herb‑Grana Padano Crust on Pea‑Potato Purée

Ingredients

• 600 g Potatoes
• Salt
• 0.5 Red Onion
• 1 Garlic clove
• 30 g hazelnuts
• 50 g Grana Padano
• 0.5 bunch Parsley (10 g)
• 1 tbsp Almond butter
• 3 tbsp olive oil
• Pepper
• 500 g salmon fillet (4 pieces of 125 g each)
• 1 Shallot
• 300 g peas (fresh or frozen)
• 200 ml Milk (3.5% fat)
• 0.5 tsp organic lemon zest

Instructions

1. 1.

   Peel, wash and cook potatoes in boiling salted water for 30 minutes. Meanwhile peel and chop onion and garlic; chop nuts; grate half of the Grana Padano; wash, dry shake and finely chop parsley. Mix onion, garlic, nuts, half the grated cheese, half the parsley, almond butter, 2 tbsp oil and season with salt and pepper.

2. 2.

   Rinse salmon fillets, pat dry, place in a baking dish and season with salt and pepper. Brush fillets with the herb‑Grana Padano mixture and bake in a preheated oven at 180 °C (fan 160 °C; gas: level 3) for 15–20 minutes.

3. 3.

   Meanwhile peel and chop shallot. Heat remaining oil in a pot, sauté shallot over medium heat. Add peas and cook for 2 minutes, then deglaze with 150 ml water. Simmer peas for 5 minutes on low heat, then blend into a purée with a stick blender.

4. 4.

   Drain potatoes, let them steam off briefly, then press through a potato ricer. Warm milk and stir in the pea purée and remaining parsley into the pressed potatoes. Season purée with salt, pepper and lemon zest. Remove salmon from oven, serve on 4 plates topped with the pea‑potato purée and sprinkled with the rest of the Grana Padano.