| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy | Food networ, Food6 | 6 | servings | |
INGREDIENTS
| 6 | 5 oz salmon fillets; skinned | |
| 25 | g | Fresh white breadcrumbs |
| 25 | g | Fresh Parmesan; coarsely grated |
| 2 | tb | Parsley; chopped |
| Grated rind of 1/2 lemon | ||
| 175 | g | Chestnut mushrooms; sliced |
| 25 | ml | White wine |
| 300 | ml | Double cream |
| Paprika | ||
| Parsley; chopped |
INSTRUCTIONS
Season both sides of the salmon fillets and place on a baking sheet with magic paper or place in a large buttered roasting tin. Measure wine and mushrooms into a pan, boil for 1 minute. Lift out mushrooms and reduce the wine to about 2 tablespoons. Add cream, bring to the boil, reduce until a sauce consistency. Season. Return mushrooms to the sauce, cool completely. Spoon the cold mushroom mixture on each salmon fillet but do not spread to the edge. Sprinkle the breadcrumbs, Parmesan, parsley and lemon rind on the mushroom mixture and dust with paprika. Leave in the fridge for 24 hours if necessary. Save the rest of the sauce and reheat and serve separately. Bake for 10-15 minutes on the grid shelf on the floor of the roasting oven. Bake in oven on 220C/gas 7.To tell when the salmon is done, it will have changed from translucent to a pink opaque. Serve immediately. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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