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Categories:Viewed: 44 - Published at: 8 years ago
Ingredients
- 1 1/2 pounds salmon fillets
- 1 tablespoon vegetable oil
- 1 tablespoon butter
- 2 tablespoons horseradish creamed
- 1 each egg yolks
- 3 1/2 ounces bread crumbs
- 1 tablespoon parsley leaves chopped
Method
- 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.
- Prepare the salmon.
- Cut the fish into 4 equal portions, season each piece and dredge with the flour.
- 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.
- 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.
- Add the chives to the sauce.
- Reheat briefly over a low heat, but do not allow to boil as this will spoil the flavour.
