INGREDIENTS

INSTRUCTIONS

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. 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. 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.
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. Add the chives to  the sauce. Reheat briefly
over a low heat, but do not allow to boil  as this will spoil the
flavour. 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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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 257
Calories From Fat: 106
Total Fat: 11.8g
Cholesterol: 103.1mg
Sodium: 4016.5mg
Potassium: 405.4mg
Carbohydrates: <1g
Fiber: <1g
Sugar: <1g
Protein: 34.8g