Name: Salmon Fillets with a Horseradish Crust
Ingredients: 1 1/2 lb Salmon fillets skinned; Flour, for dredging; 1 tb Vegatable oil; 1 tb Butter; Seasoning; Cooked buttered spinach to; Serve; **For the chive sauce**; 250 ml Double cream; 1 ts Dijon mustard; 1 ts Prepared english mustard; 1 ts Creamed horseradish; 1 tb Fresh lemon juice; 1 tb Snipped fresh chives; **For the crust**; 2 tb Creamed horseradish; 1 Egg yolk; 3 1/2 oz Course fresh breadcrumbs; 1 tb Chopped fresh parsley

His purpose for the lives of His children is Christlikeness. Though we often want comfort and pleasure and prosperity and healing, the Lord knows these are not always the means that will produce in us the holiness He desires. Sometimes God shows His love by removing the trial. Often He shows His love by permitting the trial to remain, knowing just the right pressure in our lives that will produce in us Christlikeness – both His greatest desire and our greatest good.

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Seafood, Dairy, Eggs	English	Appetizers, Fish	4	Servings

INGREDIENTS

1 1/2	lb	Salmon fillets skinned
		Flour, for dredging
1	tb	Vegatable oil
1	tb	Butter
		Seasoning
		Cooked buttered spinach to
		Serve
		For the chive sauce
250	ml	Double cream
1	ts	Dijon mustard
1	ts	Prepared english mustard
1	ts	Creamed horseradish
1	tb	Fresh lemon juice
1	tb	Snipped fresh chives
		For the crust
2	tb	Creamed horseradish
1		Egg yolk
3 1/2	oz	Course fresh breadcrumbs
1	tb	Chopped fresh parsley

INSTRUCTIONS

1. Make the sauce: Boil the cream in a pan for 2 minutes until slightly
thickened.  Remove from the heat and whisk in the dijon and English
mustards, horseradish and lemon juice; cover and set aside.
2. Prepare the salmon: if there are any bones remaining, remove them with a
pair of tweezers.  Cut the fish into 4 equal portions, season each piece
and dredge with the flour.
3. Prepare the crust: mix the horseradish and egg yolk on a plate. Dip the
top of each piece of salmon in the horseradish mixture (or brush it on with
a pastry brush), making sure that it is generously coated. Mix together the
breadcrumbs and parsley and dip the coated side of the fish in the mixture.
Using your hands, shape the crust by gently but firmly manipulating the
coating mixture.
4. Preheat the oven to 180C/350F/Gas 4.  Heat the oil in a heavy-based
frying pan until very hot.  Add the salmon, crust side down, and the butter
and cook for about 3 minutes until the breadcrumbs are turning nicely
crisp. Turn over the salmon and place, crust side up, in an ovenproof dish.
Bake in the oven for 5 minutes, then remove and check that the salmon is
cooked.
5. Add the chives to the sauce.  Reheat briefly over a low heat, but do not
allow to boil as this will spoil the flavour.
6. Lay a bed of buttered spinach on each of four warmed plates and top with
salmon.  Surround the salmon and spinach with the sauce and serve
immediately.
Recipe by Paul Rankin, Taken from BBC Good Food Magazine May 1995
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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