Salmon Fillets With A Horseradish Crust
Grrrrrgh!
Course : Salmon
From: HungryMonster.com
Serves: 4
 

Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/2  pounds        salmon fillets skinned
                        flour -- for dredging
   1      tablespoon    vegetable oil
   1      tablespoon    butter
                        seasoning
                        cooked buttered spinach to
          serve         
                        **for the chive sauce**
 250      milliliter    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
   3 1/2  ounces        course fresh breadcrumbs
   1      tablespoon    chopped fresh parsley
 

Preparation:

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 flavor. 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, in BBC Good Food Magazine May 1995