for 4 people

Rice

250 g	long grain rice
	salted water, boiling
1 tbsp	butter

Crumb coating

4	salmon fillets without skin (each approx. 150 g)
½ tsp	salt
2 tbsp	sweet mustard
100 g	breadcrumbs
2 tbsp	white flour
1	egg

Salmon

2 tbsp

olive oil

Dill sauce

½ tbsp	olive oil
1	shallot, finely chopped
2 dl	single cream for sauces
½ tbsp	sweet mustard
2 pinch	salt
4 sprig	dill, torn into pieces

How it's done

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.

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