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NORWEGIAN SALMON WITH A HERB CRUST
Serves 6

1.5kg fresh salmon

Crust

1/4 loaf bread
4 Tbsp freshly grand Parmesan
handful parsley
zest of 1 lemon
salt and white pepper
melted butter to bind
1 Tbsp basil pests

·Fillet the fish and lay it on a buttered baking tray
·Cover with the crust pushing down firmly
·Bake for 12 min at 18O°C

Fish sauce

1 onion - sauteed
400ml dry white wine
125ml dry martini
450ml fish stock
750ml cream
chives - chopped
 

·Add the wine and the martini to the sauteed onions and boil to reduce by half
·Add the stock and boil again to reduce by half
·Add the cream and boil again to reduce by half
·Sprinkle over the chives

To make the sauce more pungent:
·Place 1OOml dry white wine and 1OOml white wine vinegar in a saucepan and reduce to 2 Tbsp
·Add to the fish sauce a bit at a time. Keep tasting
 

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