Glossary

Crust

A crust is a savoury coating, such as breadcrumbs, herbs, nuts, seeds or a mustard and herb paste, baked onto the top of a fillet. It contrasts crisp with soft flesh and works best on thick centre-cut pieces, which give the topping time to set without overcooking the fish. A hot oven and the upper-middle rack help it brown. If it darkens before the centre is cooked, tent the fish loosely with foil. See also: Centre-Cut, Glaze, Tenting, and the guide Seasoning and Marinades for Baked Salmon.