Cookbook Main courses
| Difficulty | People | Time |
|---|---|---|
 |
 |
 |
| Easy | 4 | 30 minuti |
Ingredients
| 4 | fresh salmon slices |
| 250 g | Sterilgarda ricotta |
| 1 | bunch of mixed aromatic herbs (parsley, thyme, marjoram) |
| 1 tablespoon | of breadcrumbs |
| 1 tablespoon | of extra virgin olive oil |
| to taste | Grated zest of half a lemon |
| to taste | salt |
| to taste | pepper |
Preparation
- Finely chop the herbs.
- In a bowl, mix the Sterilgarda ricotta with the herbs, oil, lemon zest, salt, and pepper until you obtain a smooth cream.
- Arrange the salmon fillets on a baking tray lined with baking paper.
- Spread the Sterilgarda ricotta cream over the surface of the fish, creating an even layer.
- Dust lightly with breadcrumbs to help form a crust.
- Bake in a static oven at 180°C for about 20–25 minutes, until the surface is golden and the salmon is cooked through.
Chop the fresh cod and season it with salt, pepper, minced garlic, chives, and parsley. Mash the boiled potato and add it to the fish, mixing well. Chop ...
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