Salmon fillets with a horseradish crust
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Salmon fillets with a horseradish crust
  Salmon    Crust    Appetizers    Fish  
Last updated 6/12/2012 1:21:12 AM. Recipe ID 53284. Report a problem with this recipe.
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      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
           Cooked buttered spinach to
           **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.

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Recipe ID 53284 (Apr 03, 2005)

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