Salmon steak with a hazelnut crust served on a bed of gingered carrots.
Remove all bones from the salmon steaks and then remove the skin.
Finely chop the spring onion, keeping the bulb and the stem apart. Wash and peel the carrots then cut, on the diagonal, into slices. Peel the ginger and cut into thin strips.
Heat a large saucepan and then sweat the spring onion bulb with olive oil and a pinch of salt. Add the orange juice and the ginger. Reduce the liquid to half and then add the carrots. Cook over a low heat for 20 minutes then season with salt and pepper.
Mix together the breadcrumbs and the ground hazelnut.
Beat the egg and add a drop of olive oil. Season the salmon steaks with salt and pepper. Roll the salmon through the flour then through the egg and finally through the hazelnut/breadcrumbs to coat.
Heat a frying pan to hot and add a little olive oil. Sear the salmon for 1 minute 30 seconds on all sides.
Stir the chopped spring onion stem through the carrots.
Serve the salmon steaks on a bed of carrots.
«If you'd prefer a thicker crust, roll the salmon steaks through the egg and the hazelnut a second time before frying.»