BAKED SALMON WITH SOURDOUGH CRUMB
INGREDIENTS (MAKES 2)
2 salmon fillets
1 sourdough loaf
1 tsp dried thyme
1 leek, roughly chopped
2 garlic cloves, crushed
2 potatoes, roughly chopped
1 cup of milk
1 lemon for zest and juice
small bunch of parsley, roughly chopped
Preheat oven to 180 degrees.
Start by making the crumb. Cut off a few centimetre thick slices from the sourdough loaf and tear it up. Place on two pieces of foil and curl the edges. For flavour add a few pinches of butter and thyme over the top. Put in the oven for 15 minutes.
In a pot on highh heat, add the leek, garlic, potatoes and milk. Leave the potatoes until they are par-cooked and then strain the milk into a bowl.
Place the salmon into a roasting mould and surround the salmon with a few pieces of potato. Pour the milk over the top and place in the oven for 6-8 minutes.
Your bread should be out of the oven and then transferred into a mortar and pestle and pound to make the crumb. Add the zest and parsley, keep pounding.
Once the salmon is out of the oven sprinkle the crumb over the top