三文鱼配杏仁壳_Salmon with an Almond Crust

成分及三文鱼法杏仁壳：
鲑鱼片
红酒鱼牛油汁
杏仁
新鲜面包屑
切碎的香菜
鸡蛋
黄油
盐
白胡椒

混合在一起的杏仁，面包抽筋，切碎的香菜。加入鸡蛋，轻轻混匀。然后加入牛油混合为止。
调味盐和白胡椒。

150-200克切成鱼片部分。煎三文鱼黄油，肉面朝下的开始。布朗掉以轻心。翻皮的一面继续烹煮下来。不会做饭的鱼，因为它完全将继续与杏仁壳焦化。它应该仍然是有些罕见里面。

散布在鲑鱼的杏仁壳混合层。库克在上的奶油用小火炸至金黄色的地壳鲑鱼和鲑鱼，鲑鱼是煮熟。

鲑鱼的地方。钢包周围的酱，不超过它。

Ingredients & Method of Salmon with an Almond Crust:
Salmon fillets
Red Wine Butter Sauce for Fish
Ground almonds
Fresh bread crumbs
Chopped parsley
Eggs
Butter
Salt
White pepper

Mix together the almonds, bread cramps, chopped parsley. Add the egg and mix gently. Then add the soft butter and mix until incorporated.
Season to taste with salt and white pepper.

Cut the salmon fillets into 150-200 g portions. Pan-fry the salmon in butter, starting with the flesh side down. Brown lightly. Turn over and continue cooking skin side down. DO NOT cook the fish completely as it will continue coking with the almond crust. It should still be somewhat rare inside.

Spread a layer of the almond crust mixture over the salmon. Cook the salmon on a low heat in a butter until brown the crust salmon and the salmon is cooked.

Place the salmon. Ladle the sauce around it, not over it.