Rutronik News

What we're cooking - Baked salmon and herb crème fraîche

  Newsletter Article

Summer is on the way and it is a time when everyone likes to enjoy light Mediterranean cuisine. To go with our trip to Florence, we are serving up salmon and herb crème fraiche – a classic and tasty dish that is easy to prepare. It is perfect with a glass of good white wine, preferably from Italy.



For four people you will need:

800 g salmon fillet (with skin on)

Basil, dill, parsley, chervil, chives (one bunch of each)

200 g crème fraîche

2 tbsp breadcrumbs

60 g Parmesan






Dissolve two tablespoons of salt in one liter of cold water in a bowl. Leave the salmon fillet to steep in the water for 20 minutes.

In the meantime, pick and finely chop the herb leaves and chives (use some of the herbs for the salad).

Stir the crème fraiche and mix in the chopped herbs, breadcrumbs, and Parmesan and season with salt and pepper.

Dab the salmon dry and place it in a greased baking pan with the skin side down. Spread the herb cream evenly across the salmon.

Bake on the middle shelf of a preheated oven for approx. 15 minutes at 180 degrees.

Serve with wild herb salad and potato cubes with parsley.