Hazelnut Crusted Salmon, Rosti, Artichoke Puree and Chestnuts.

Hazelnut Crusted Salmon, Rosti, Artichoke Puree and Chestnuts.

Hazelnut crusted salmonMy new favourite thing is to crust fish. Whether that be with a beer batter, tempura or breadcrumbs I don’t think you can beat a crust followed by lovely light fish flesh. As you may know from following the blog, we are avoiding gluten, so a nice floury or breadcrumb coating isn’t going to work. I’ve know resorted to using nuts. The crust actually couldn’t be simpler and is amazing with fish.  This hazelnut crusted salmon dish can be knocked up without too much effort, but will leave everyone in awe. Maybe batter is so yesterday.

I’ve tried many ways to peel chestnuts and finally I’ve got a foolproof method. Simply slitting and boiling! Works a treat and the chestnuts don’t taste any different than being roasted.

how to peel chestnuts

how to peel chestnuts

1) You need to make a cross in the bottom of the chestnuts. easier said then done as they’re very tough.

how to peel chestnuts

2) Put the tip of the knife into the chestnut and push the knife through. Don’t try and do it with a sawing action or you may have an accident and a sore finger!!

how to peel chestnuts

3) Repeat so that you have the cross in the bottom. Simmer for 15minutes and the outer shell plus inner skin should peel off delightfully.

Ingredients

  • 600g side skinned Salmon
  • 75g Hazelnuts
  • 10g Parsley
  • 30g Butter
  • 300g, peeled and chopped Jerusalem Artichokes
  • 2 Garlic Cloves
  • 100ml Cream
  • 6/person Brussel Sprouts
  • 300g, peeled Chestnuts
  • 100g Shredded Beetroot
  • 500g Potatoes

Directions

  1. Make the crust by chopping all of the parsley and hazelnuts until fine. Add to the butter and mix with some black pepper. Roll out to 2mm thick between baking parchment. Freeze.
  2. Add the artichokes and garlic to some salted water with a splash of lemon to stop them colouring. Boil for 10minutes. Drain, add the cream and puree.
  3. Grate the potatoes into a tea cloth. Squeeze as much liquid out as possible. Add some seasoning and a little melted butter to the grated potato. Oil and heat a frying pan to medium heat. With ring moulds, 6cm. Add the potato and cook for 3-4 minutes until the bottom layer has gone golden. Carefully with a fish slice flip the potato over, cook for a further few minutes. Finally place in the oven at 180°C for 10mins.
  4. Now add the sprouts to the frying pan with 1cm of water. Cook them in the steam as the water boils down. Add the chestnuts and cook for another 5 minutes.
  5. Heat the grill to medium high. Cook the fish on both sides for 2 minutes. Remove the crust from the freezer and place atop the fish. Grill for 1-2mins until golden brown.

6 Comments

  1. We’ve been smearing walnut pesto on our whitefish, it’s so good. The hazelnut crust sounds incredible too, hazelnuts have such wonderful flavour. About a month ago I pitched a blog post for the spring time using a hazelnut crusted whitefish and it was approved! Can’t wait to experiment! I’ve been lazy and get the shelled, cooked Italian chestnuts, they’re not too badly priced but such a time saver!

  2. looks like your GF diet is going home well! All these tasty treats coming out of your kitchen. I’ve been keeping up with your recipes just haven’t made my rounds. It’s been hectic for me last few months. I have some down time through the New Year so am back in the kitchen.

    Fish and nuts go so well together. I’ve had nut crusted fish at restaurants but never made it at home. This looks wonderful.

    Hope you are well. Still flying to the US? Waiting for you to visit 🙂

  3. I’ve got a big bag of hazelnuts in my freezer and your crusted salmon sounds good.

  4. I love chestnuts with anything but especially this time of year. I’m not sure why – must be a childhood memory tucked in my brain somewhere. The nut crust on your fish looks fantastic.

    • Dave Crichton

      They’re funny chestnuts, I love them when they first come out. Then get a bit bored after a few months. I need to start roasting them in spices or something!

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