Ingredients
- • 180 g salmon
- • 20 g Japanese panko bread crumbs or bread crumbs
- • 1 lemon
- • 15 g unsalted butter
- • 200 g sweet potato
- • 50 ml cream
- • Salt
- • Pepper
Preparation
For the citrus crust: Mix panko or bread crumbs with butter and lemon zest. Once uniform, coat the entire top of the salmon and bake at 160°C (320°C) for 8 minutes.
For the purée: Peel the sweet potato and boil until completely soft. Drain and purée. Add butter, cream and salt and pepper to taste.
Etiquetas:Purée