Watch 1-Minute Salmon with a Horseradish Crust and Chive Sauce Video Recipe
4 x 175g Salmon
Salt and pepper
50g Flour for dredging
2tbsp Creamed horseradish
1 Egg yolk, 50g White bread crumbs
2tbsp chopped Parsley[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column][vc_column_text]
275ml Double cream
2tsp Dijon mustard
2tsp English mustard
2tsp Creamed horseradish
2tsp Lemon juice
2tbsp snipped Chives[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column][vc_column_text]
For the salmon fillets:
Preheat the oven to 180C, season each fillet with salt and black pepper and then dredge the rounded upper sides with flour.
Now dip the floured sides of each fillet in the horseradish and egg mixture, ensuring they are well coated.
Next dip the coated side of the fillets into the breadcrumbs mixture, pressing down firmly so that the fillets have a good covering of the crust mixture on them.
Heat the oil in a heavy based frying pan until very hot.
Add the butter and then the fillets crust side down.
Cook for about 3 minutes until the breadcrumbs are nicely crisp and beginning to turn brown.
Remove the salmon fillets from the pan and place them in an ovenproof dish crust side up.
Bake the crusted fillets for about 5 minutes or until they are cooked through.
Boil the double cream in a pan for 2 minutes until it has reduced and thickened slightly.
Remove from the heat and whisk in the two mustards, the horseradish and the lemon juice.
Cover the sauce and set it aside until you are ready to serve.
For the horseradish crust:
Mix the horseradish and the egg yolk together and pour the mixture on to one flat plate. On another flat plate mix the breadcrumbs and parsley together.
Add the snipped chives to the sauce and warm it up, taking care not to allow it to boil. Place the salmon fillet on each of the 4 pre-warmed plates and surround with chive sauce.
Present the dish with boiled new potatoes and green beans.