for 4 servings
- 1 handful
Wild garlic bud (head)
- 1 tablespoon
- ¼ cup
- ½ cup
grated Parmesan cheese
- 2 tablespoons
fresh Salmon fillet (approx. 150 g each)
Heat the oven to 200°C (180°C in a fan oven), 400°F, gas 6 and line a baking tray with grease-proof paper.
Purée the wild garlic with the oil then mix with the egg yolk, butter and parmesan. Mix in enough breadcrumbs that the mixture has a spreadable texture. Season with salt and ground black pepper.
Place the fish on the baking tray. Top with the herb crust, pressing down well. Bake for around 15 minutes.