INGREDIENTS

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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