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 |