Herb Crusted Salmon (Salmone in crosta di erbe)

Ingredients for 4 persons
4 Salmon slices 200 gr (7.05 oz) each
300 gr (10.58 oz) Melted Butter
8 Slices White Sandwich Bread
6 Egg yolks
4 Tablespoons White Wine Vinegar
Juice 4 Lemons
Aromatic Herbs: Chive, Dill, Parsley and Thyme
Extra virgin olive oil
Salt and Black pepper

VIDEO RECIPE
Herb Crusted Salmon (Salmone in crosta di erbe)

Crust
Roughly chop the bread and transfer it to the food processor, add aromatic herbs, some salt, a pinch of pepper, pour the olive oil and a little lemon juice. Mix all ingredients adding a drizzle of olive oil until mixture is homogeneous. If the mixture is too dry, add some more olive oil

Vinegar reduction
Pour the vinegar in a small saucepan, add a pinch of salt and a pinch of pepper. Bring to a boil over medium heat until the liquid is reduced to about the 70% of its original volume. Vinegar must be reduced to a teaspoon

Sauce
Put egg yolks in the food processor and pulse to mix, add vinegar reduction, pour slowly the butter, add a pinch of salt, pour some drops of lemon juice and mix until becomes smooth and creamy
Transfer the sauce to a little bowl and place it in the fridge

Preparation
Season the salmon with salt and a little olive oil.

Pour the olive oil in a frying pan and heat over medium-high flame. Place the salmon in the frying pan and cook until lightly browned on each side

Transfer the salmon to the baking pan, top completely with the mixture and press to adhere. Place the pan in preheated oven to 220 C (428 F) turn on the grill and cook for 3-4 minutes

After 4 minutes, remove salmon from oven, transfer it to a serving dish, garnish with aromatic herbs, finally pour the sauce around salmon and drizzle with olive oil