Crusted salmon with Dijon and pistachio crust and potato puree - Aceline

Ingredients

• 1 large salmon fillet (2 portions)
• 2 tbsp Dijon mustard
• 5 tbsp fresh breadcrumbs
• 1 tbsp chopped fresh basil
• Finely grated zest ½ lemon
• 2 tbsp grated Parmesan
• 2 tbsp chopped pistachios (Lamb brand)
• 1 tsp sweet paprika (Lamb brand)
• 2 tbsp olive oil (Borges)
• 1 x 120g sachet potato puree (Lamb brand)
• 630ml milk (Benna)
• 1 knob butter (Benna)
• Salt and pepper to taste