Ingredients
Preparation
- Remove the crusts from the bread and crumble the bread.
- Finely chop parsley. Combine crumbled bread, parsley, blue cheese, butter and pepper to an even mix.
- Thinly spread the mix on baking paper and place in the freezer until it sets, approx. 10 minutes.
- Cut the salmon in serving and cut the frozen blue cheese mix into smaller flakes. Grill the salmon on one side for approx. 3 minutes. Turn the fish, cover with blue cheese flakes and grill for approx. 3 minutes.
Sauce
- Cook vegetables stock and sherry until reduced to half.
- Cool and add crème fraîche and finely chopped dill.
- Taste with a little sugar if necessary.
Salad
- Cook beans until barely tender and drain well.
- Thinly slice radish and mix with beans, salad and pumpkin seeds.
Serving
- Serve with sauce, salad and boiled potatoes on the side.