Salmon Fillet Under a Hazelnut Crust

Grate the white bread into coarse crumbs and mix with softened butter, hazelnuts, thyme, caraway seeds and young onions. Season with salt and pepper. Season salmon fillets well with pepper and sear briefly on both sides in oil and butter mixture. Lift the fillets out of the pan, place them in a shallow ovenproof dish and spread the nut mixture over the fillets to a thickness of about 1.5 cm. Preheat the oven to approx. 280 °C with plenty of top heat and cook the fish for approx. 4 – 6 minutes. In the meantime, cut the mushrooms into small pieces, wash and drain well. Cook the broccoli florets and sauté with butter. Sauté the mushrooms in butter and arrange the whole thing decoratively on the plate.

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