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Fillet of salmon with a horseradish sauce

Make Fillet of salmon with a horseradish sauce at home with Creamed Horseradish and Vegetable Oil. Scale it up or down for the number of people at the table.

Ingredients

• 1 tsp
• 1 tbsp
• 2 tbsp

Method (preview)

1. 1

   Butered, cooked vegetables, such as spinach, to serve (optional)

2. 2

   First make the chive cream sauce. Boil the cream in a saucepan for two minutes or until it has thickened slightly.

3. 3

   Remove from the heat and whisk in the mustards, horseradish and lemon juice and taste for seasoning, adding a little more salt or lemon juice as necessary.

4. 4

   Keep the sauce warm but do not let it boil again or the flavours of the mustard and horseradish will be spoilt.

5. 5

   If there are any bones remaining, remove with a pair of tweezers.

6. 6

   Cut the salmon into four equal portions.

7. 7

   Season each piece with salt and pepper and then dredge lightly with flour.

8. 8

   For the horseradish crust, mix together the horseradish and egg yolk.

9. 9

   Mix together the breadcrumbs and parsley and then dip each piece of fish into the breadcrumbs.

10. 10

    Shape the crust by pressing this mixture onto the fillets gently but firmly, with your hands.

11. 11

    To cook the salmon, heat the oil in a heavy based frying pan until very hot.

12. 12

    Add the fillets, crust side down, with the butter and cook for three minutes or until the breadcrumbs are beginning to crisp up nicely.

13. 13

    To serve, add the chives, to the sauce.

14. 14

    Place each fillet on a warm plate, laying it on a bed of buttered, cooked vegetables if you wish (spinach is a great choice) and surround with a little of the sauce.