Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Rice
Crumb coating
Salmon
Dill sauce
How it's done
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Rice
Cook the rice in simmering salted water until al dente. Drain the rice, return to the pan, add the butter, mix, cover and keep warm.
Crumb coating
Salt the salmon, brush all over with the mustard. Empty the breadcrumbs and flour into two separate shallow dishes. Beat the egg in a deep dish. Toss the slices of salmon in the flour one at a time, shake off the excess, dip in the egg and then in the breadcrumbs. Press firmly on the crumb coating.
Salmon
Heat the oil in a non-stick frying pan. Reduce the heat, place the salmon in the pan, fry over a medium heat for approx. 7 mins. all over until golden brown.
Dill sauce
Heat the oil in a pan. Add the shallot, sauté for approx. 3 mins. Add the single cream and mustard, bring to the boil. Remove the pan from the heat, add the dill, mix.
To serve
Plate up the rice and salmon, top with the dill sauce.
How-tos
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