INGREDIENTS

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.
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