-
Baby potato (small ones):
500.000000
g
Salt:
to taste
1.
Preheat the oven to 180°C. Scrub the baby potatoes clean and cook them until tender in lightly salted water in about 20 minutes.
-
Broad beans (frozen):
250.000000
g
Green beans:
500.000000
g
2.
Clean the green beans and blanch them in lightly salted water. Add the broad beans for the last minute.
-
Hazelnuts:
2.000000
tbsp
3.
Toast the hazelnuts in a dry pan and chop them coarsely.
-
Green olives:
4.000000
tbsp
4.
Chop the olives coarsely.
-
Grated parmesan cheese:
3.000000
tbsp
Panko (bread crumbs):
3.000000
tbsp
5.
Mix the panko with the parmesan
-
Pepper:
to taste
Pesto (ready-made):
185.000000
g
Salmon trout fillet:
4.000000
Salt:
to taste
6.
Season the salmon fillets with salt and pepper and spread a spoonful of pesto on them. Sprinkle the panko and parmsan mix over the fillets.
-
7.
Bake the fish in the oven for 15 minutes.
-
Shallot:
1.000000
8.
Peel and mince the shallot. Drain both types of beans and the potatoes and let the moisture evaporate.
-
Olive oil:
to taste
Pepper:
to taste
Salt:
to taste
9.
Heat olive oil in a pan and sauté the shallot. Add the baby potatoes, both types of beans, the olives and the hazelnuts. Season everything with salt and pepper.
-
10.
Serve the crusted salmon with the potato and green bean mix.
