Baked Salmon with a Herb Crust and Red Pepper Coulis
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Cooking tools:
- Blender
- Oven
- Baking dish
- Saucepan
- Mixing bowl
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Fine-mesh sieve
- Grater
- Whisk
- Spoon
- Fish spatula
- Aluminum foil
- Kitchen towel
- Plate
Ingredients
- 4 Country Range White Dinner Rolls, stale
- 50 g Country Range Dried Parsley
- 1 tsp Country Range Garlic Purée
- splash of olive oil
- 4 tbsp white wine
- 4 tbsp Country Range White Wine Vinegar
- 10 g caster sugar
- 4 red peppers, roasted and chopped
- 400 ml fish bouillon
- salt
- pepper
- 4 x 180 g salmon fillets
- 60 g Country Range Butter
- ½ lemon
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