Salmon fillets with a horseradish crust

4 Servings

Ingredients

Quantity Ingredient
1½ pounds Salmon fillets skinned
Flour, for dredging
1 tablespoon Vegatable oil
1 tablespoon Butter
Seasoning
Cooked buttered spinach to
Serve
**For the chive sauce**
250 millilitres Double cream
1 teaspoon Dijon mustard
1 teaspoon Prepared english mustard
1 teaspoon Creamed horseradish
1 tablespoon Fresh lemon juice
1 tablespoon Snipped fresh chives
**For the crust**
2 tablespoons Creamed horseradish
1 Egg yolk
3½ ounce Course fresh breadcrumbs
1 tablespoon Chopped fresh parsley

Directions

1. Make the sauce: Boil the cream in a pan for 2 minutes until slightly thickened. Remove from the heat and whisk in the dijon and English mustards, horseradish and lemon juice; cover and set aside.

2. Prepare the salmon: if there are any bones remaining, remove them with a pair of tweezers. Cut the fish into 4 equal portions, season each piece and dredge with the flour.

3. Prepare the crust: mix the horseradish and egg yolk on a plate.

Dip the top of each piece of salmon in the horseradish mixture (or brush it on with a pastry brush), making sure that it is generously coated. Mix together the breadcrumbs and parsley and dip the coated side of the fish in the mixture. Using your hands, shape the crust by gently but firmly manipulating the coating mixture.

4. Preheat the oven to 180C/350F/Gas 4. Heat the oil in a heavy-based frying pan until very hot. Add the salmon, crust side down, and the butter and cook for about 3 minutes until the breadcrumbs are turning nicely crisp. Turn over the salmon and place, crust side up, in an ovenproof dish. Bake in the oven for 5 minutes, then remove and check that the salmon is cooked.

5. Add the chives to the sauce. Reheat briefly over a low heat, but do not allow to boil as this will spoil the flavour.

6. Lay a bed of buttered spinach on each of four warmed plates and top with salmon. Surround the salmon and spinach with the sauce and serve immediately.

Recipe by Paul Rankin, Taken from BBC Good Food Magazine May 1995

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