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European Recipes

Hazelnut Crusted Double Salmon

Hazelnut Crusted Double Salmon

with roasted fennel and potatoes

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A recipe conveniently customised just to your liking.

Tags:

Family Friendly

Allergens:

Egg

•Mustard

•Hazelnuts

•Nuts

•Cereals containing gluten

•Wheat

The quantities provided above are averages only.

Total30 minutes

Cooking Time35 minutes

DifficultyEasy

Ingredients

Serving amount

1 sachet(s)

Aioli

(Contains: Egg, Mustard)

1 unit(s)

Onion

400 grams

Salmon

10 grams

Hazelnuts

(Contains: Hazelnuts, Nuts)

1 sachet(s)

Mayo

(Contains: Egg, Mustard)

1 unit(s)

Fennel

1 unit(s)

Lemon

1 pack(s)

Breadcrumbs

(Contains: Cereals containing gluten, Wheat)

600 grams

Potatoes

Not included in your delivery

1 tbsp

Oil

to taste

Water

to taste

Salt

to taste

Pepper

to taste

Oil

to taste

Butter

to taste

Milk (Optional)

Nutrition Values

Energy (kJ)4621 kJ

Energy (kcal)1104 kcal

Fat61.9 g

of which saturates10 g

Carbohydrate89.2 g

of which sugars10.7 g

Dietary Fiber13.5 g

Protein51.4 g

Cholesterol160 mg

Salt0.9 g

Potassium1670.8 mg

Calcium145.3 mg

Iron3 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.

Utensils

•Zester

•Baking Sheet with Baking Paper

Cooking steps

Roast the Potatoes

1

Preheat the oven to 240°C/220°C fan/gas mark 9.
Chop the potatoes into 2cm chunks, and pop them onto a lined baking tray.
Drizzle with oil and season with salt and pepper. Spread out in a single layer.
Roast on the top shelf of the oven until fork tender, 25-35 mins.

Prep the Veg

2

Halve, peel and chop the onion into wedges.
Trim the root and stalk of the fennel. Halve lengthways then cut each half lengthways into quarters.
Place the onion and fennel on a lined baking tray. Toss with salt, pepper and a drizzle of oil.
Roast until tender, 25-30 mins. Turn the tray halfway through.

3

Finely chop the hazelnuts. Zest and quarter the lemon.
In a bowl, mix lemon zest, hazelnuts, breadcrumbs and 1 tbsp oil (per 2P).
Lay the salmon alongside the fennel on the baking tray, skin-side down. IMPORTANT: Wash hands and equipment after handling raw fish. Fish is cooked when opaque in the middle.
Spread the mayo over the top of the fish then press the hazelnut crumb on top. Return to the oven until cooked through, 10-15 mins.

4

Dish up a helping of crispy roast potatoes.
Top with the hazelnut crusted salmon.
Plate the roast fennel and onion alongside.
Finish the fennel and fish with a squeeze of lemon juice.
Serve the aioli alongside for dipping.

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