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1
Season both sides of the salmon fillets and place on lift off paper on a baking sheet or possibly arrange in the large buttered roasting tin.
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2
Measure the wine and mushrooms into a pan and boil on the boiling plate for 1 minute.
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3
Lift out the mushrooms with a slotted spoon and reduce the wine to about 2 Tbsp..
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4
Add in the cream bring to the boil and reduce to a sauce consistency.
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5
Season.
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6
Return the mushrooms to the sauce and leave to cold completely.
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7
Spoon a little of the cool mushroom mix on each salmon fillet but don't spread to the edge.
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8
Sprinkle the breadcrumbs parmesan parsley and lemon rind on the mushroom mix and dust with paprika.
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9
Leave in the fridge for 24 hrs if necessary.
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10
Save the rest of the sauce to reheat and serve separately.
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11
Bake for 10 to 15 min on the grid shelf nn the floor of the roasting oven.
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12
When the salmon is done it will have changed from translucent/soft to an opaque pink.
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13
Sprinkle with more minced parsley and serve immediately.
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14
This recipe is one of my all time favourites and is a perfect fish recipe to prepare ahead.
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15
It allows the sauce to become really cool and hard before oven baking.
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16
If it is a very special occasion and you like a lot of sauce double up on the amount.
