Ingredients: |
Ingredients: 6 x 150g(5oz) salmon fillets,skinned
salt and freshly ground black pepper
butter if necessary
chopped fresh parsley
Sauce:
75ml(2.5 fl oz) white wine
175g(6 0z) Chestnut mushrooms,sliced
300ml(10 fl oz) double cream
Topping:
25g(1oz) fresh white breadcrumbs
25g(10z) Parmesan, grated
2 Tablespoons chopped fresh parsley
grated rind of 1/2 lemon
paprikaŠ
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Directions: |
Directions:1. Season both sides of the salmon fillets and place on lift-off paper on a baking sheet, or arrange in a large buttered roasting tin.
2. measure the wine and mushrooms into a pan, and boil for 1 minute. Lift out the mushrooms with a slotted spoon and reduce the wine to about 2 tablespoons.Add the cream. bring to the boil and reduce to a sauce consistency.Season, return the mushrooms to the sauce and leave to cool completely.
3.Spoon a little of the cold mushroom mixture on each salmon fillet, but do not spread to edge. Sprinkle the breadcrumbs,parmesan, parsley and lemon rind on the mushroom mixture and dust with paprika. Leave in the fridge for 24hrs if necessary. Save the rest of the sauce, to reheat and serve separately.
4.Bake for 10-15 minutes in the centre of the oven. When the salmon is done,it will have changed from translucent to an opaque pink.Sprinkle with more chopped parsley and serve immediately.
Notes
To prepare ahead of time complete stage 2 and 3, cover with clingfilm and keep for up to 24 hours.
To freeze NOT suitable
Cook in a conventional oven preheated to 425 f or 220 C |
This recipe for Baked Salmon with parmesan and Parsley Crust is from