Title: SALMON FILLETS WITH A HORSERADISH CRUST
Categories: Appetizers, Fish
Yield: 4 servings
1 1/2 lb Salmon fillets skinned
Flour, for dredging
1 tb Vegatable oil
1 tb Butter
Seasoning
Cooked buttered spinach to
Serve
**For the chive sauce**
250 ml Double cream
1 ts Dijon mustard
1 ts Prepared english mustard
1 ts Creamed horseradish
1 tb Fresh lemon juice
1 tb Snipped fresh chives
**For the crust**
2 tb Creamed horseradish
1 Egg yolk
3 1/2 oz Course fresh breadcrumbs
1 tb Chopped fresh parsley
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
