Salmon Fillets with a Horseradish Crust

1. 1

   Make the sauce, boil the cream in a pan for 2 minutes until slightly thickened.

2. 2

   Remove from the heat and whisk in the dijon and English mustards, horseradish and lemon juice; cover and set aside.

3. 3

   Prepare the salmon.

4. 4

   Cut the fish into 4 equal portions, season each piece and dredge with the flour.

5. 5

   Prepare the crust: mix the horseradish and egg yolk on a plate.

6. 6

   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.

7. 7

   Mix together the breadcrumbs and parsley and dip the coated side of the fish in the mixture.

8. 8

   Using your hands, shape the crust by gently but firmly manipulating the coating mixture.

9. 9

   Heat the oil in a heavy-based frying pan until very hot.

10. 10

    Add the salmon, crust side down, and the butter and cook for about 3 minutes until the breadcrumbs are turning nicely crisp.

11. 11

    Turn over the salmon and place, crust side up, in an ovenproof dish.

12. 12

    Bake in the oven for 5 minutes, then remove and check that the salmon is cooked.

13. 13

    Add the chives to the sauce.

14. 14

    Reheat briefly over a low heat, but do not allow to boil as this will spoil the flavour.

* Per serving · 4 servings · Values may vary.