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.
Take the cleaned and shelled shrimp and place them in a bowl, seasoning them with salt, pepper, chopped parsley, and paprika. Add the Sterilgarda Cooking ...
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