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🍽️ Salmon fillets with pesto crust on tomato-olive sugo

685 kcal · 30 min · 4 servings

Ingredients

• 4 tomatoes
• 3 tbsp olive oil
• 1 tbsp balsamic vinegar
• 40 g black olives
• 1 bunch basil
• 1 tbsp pine nuts
• 20 g soft butter
• 1 egg yolk
• 1 slice toast bread
• 1 tbsp Pecorino (grated)
• 2 salmon steaks (approx. 160 g each)
• 1 tbsp ghee
• salt
• pepper (from the mill)

Instructions

1. 1. Pour boiling water over the tomatoes for a few seconds.
2. 2. Remove the tomatoes from the water and peel off the skins.
3. 3. Cut the tomatoes into quarters and remove the core.
4. 4. Dice the tomato flesh into small cubes.
5. 5. Heat the olive oil in a pot.
6. 6. Add the tomato cubes to the hot oil.
7. 7. Sauté the tomatoes for about three minutes.
8. 8. Season the tomatoes with salt, pepper, and balsamic vinegar.
9. 9. Stir the olives into the tomato sauce.
10. 10. Pluck the basil leaves from the stems.
11. 11. Blend the basil leaves together with the pine nuts, butter, and egg yolk until smooth.
12. 12. Remove the hard crust from the bread.
13. 13. Crumble the bread over the herb puree.
14. 14. Add the Pecorino cheese.
15. 15. Blend the mixture briefly until everything is combined.
16. 16. Season the pesto with salt and pepper to taste.
17. 17. Fry the fish fillets in clarified butter for about two minutes on each side.
18. 18. Remove the fried fillets from the pan and set them aside.
19. 19. Rinse the fish fillets under cold water.
20. 20. Pat the fillets dry with kitchen paper.
21. 21. Salt and pepper the fish fillets.
22. 22. Spread the pesto evenly over the fillets.
23. 23. Preheat the oven to 200 degrees Celsius.
24. 24. Place the salmon steaks in the preheated oven.
25. 25. Bake the salmon steaks for about 15 minutes.
26. 26. Serve the salmon steaks on plates.
27. 27. Serve the tomato-olive sugo as a side dish.

Nutrition per serving

• kcal: 685
• Protein: 42 g · Fett/Fat: 48 g · Carbs: 12 g