By Guest Chef, Andy Snowling.
This dish is a great little recipe for all the people who are fast moving. It makes a good healthy light lunch or a simple dinner option.
Serves: 6 adults, as a main course
Preparation time: 10 minutes
Cooking time: 20 minutes
Difficulty: 2 out of 5
Ingredients
Main
- 6 x 150g salmon fillets, skinned
- sea salt and freshly ground pepper
- fresh parsley, chopped
- butter
Topping
- 25g fresh white breadcrumbs
- 25g parmesan, coarsely grated
- 2tbsp fresh parsley, chopped
- grated rind of ½ lemon
- paprika
Sauce
- 75ml white wine
- 300ml double cream
- 100g button mushrooms, chopped
Method
- Season both sides of the salmon fillets and place on greaseproof paper in a baking tray
- Measure the wine and mushrooms into a pan, and boil on the hob for 1 minute
- Lift out the mushrooms with a slotted spoon and reduce the wine to about 2tbsp
- Add the cream, bring to the boil and reduce to a sauce consistency
- Season with salt and pepper, then return the mushrooms to the sauce and leave to cool completely
- Spoon a little of the cold mushroom mixture on each salmon fillet, but do not spread to the edge
- Sprinkle the bread crumbs, parmesan, parsley and lemon rind onto the mushroom mixture and dust with paprika
- If you are preparing this dish ahead, cover with cling film and leave in the fridge for 24 hours – save the rest of the sauce, to reheat and serve separately
- Bake for 10-15 minutes on the floor grid shelf of the roasting oven
- When the salmon is done, it will have changed from translucent to an opaque pink
Presentation
- Arrange neatly on plate and finely sprinkle chopped parsley over top
