This elegant yet approachable dish features tender salmon fillets transformed by a zesty, crunchy horseradish crust. The sharp bite of the horseradish cuts through the richness of the fish, creating a perfect balance of flavors. Paired with a velvety chive and mustard cream sauce, it offers a sophisticated dining experience without requiring complex techniques. The crust adds a delightful textural contrast, while the sauce provides a smooth, savory finish. Ideal for a special weeknight dinner or a small gathering, this recipe showcases simple ingredients elevated by bold seasoning. It’s a reliable favorite that delivers restaurant-quality results with ease, ensuring every bite is both comforting and exciting.
Salmon Fillets With A Horseradish Crust
Description
This elegant yet approachable dish features tender salmon fillets transformed by a zesty, crunchy horseradish crust. The sharp bite of the horseradish cuts through the richness of the fish, creating a perfect balance of flavors. Paired with a velvety chive and mustard cream sauce, it offers a sophisticated dining experience without requiring complex techniques. The crust adds a delightful textural contrast, while the sauce provides a smooth, savory finish. Ideal for a special weeknight dinner or a small gathering, this recipe showcases simple ingredients elevated by bold seasoning. It's a reliable favorite that delivers restaurant-quality results with ease, ensuring every bite is both comforting and exciting.Ingredients
Directions
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Preheat the oven to 180C/350F/Gas 4.
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Prepare the chive sauce: Boil the double cream in a small pan for 2 minutes until slightly thickened.
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Remove the cream from heat and whisk in the Dijon mustard, English mustard, horseradish, and lemon juice.
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Cover the sauce and set aside.
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Prepare the salmon: Check for any remaining bones and remove them with tweezers.
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Cut the salmon into 4 equal portions.
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Season each piece of salmon with salt and pepper, then dredge lightly in flour.
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Prepare the crust: In a shallow plate, mix the 2 tablespoons of creamed horseradish with the egg yolk.
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In a separate shallow dish, mix the breadcrumbs with the chopped parsley.
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Dip the top of each salmon fillet into the horseradish-egg mixture, ensuring it is generously coated.
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Dip the coated side of the salmon into the breadcrumb mixture.
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Gently press the breadcrumbs onto the fish with your hands to form a firm crust.
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Heat the vegetable oil in a heavy-based frying pan until very hot.
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Place the salmon fillets in the pan, crust-side down, and add the butter.
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Cook for about 3 minutes until the breadcrumb crust is golden and crisp.
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Flip the salmon fillets so they are crust-side up.
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Transfer the pan to the preheated oven and bake for 5 minutes.
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Check that the salmon is cooked through; it should be opaque and flake easily with a fork.
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Stir the snipped fresh chives into the reserved sauce.
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Reheat the sauce briefly over low heat; do not allow it to boil.
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Lay a bed of buttered spinach on four warmed plates.
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Top each portion of spinach with a salmon fillet.
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Spoon the chive sauce around the salmon and serve immediately.
Nutrition Facts
Servings 4 servings
- Amount Per Serving
- Calories 354.1kcal
- % Daily Value *
- Total Fat 22.1g34%
- Saturated Fat 5.3g27%
- Cholesterol 93.6mg32%
- Sodium 100.4mg5%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 34.0g68%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
