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Salmon Fillets with a Horseradish Crust

 

26

Yield

4

servings

Prep

15

min

Cook

30

min

Ready

1

hrs

Trans-fat Free, Low Carb
 

Ingredients

1 ½ pounds salmon fillets
1 tablespoon vegetable oil
1 tablespoon butter
Crust
2 tablespoons horseradish
creamed
1 each egg yolks
*
3 ½ ounces bread crumbs
1 tablespoon parsley leaves
chopped

Directions

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.

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.

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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 196g (6.9 oz)
Amount per Serving
Calories 41155% of calories from fat
 % Daily Value *
Total Fat 25g 38%
Saturated Fat 6g 30%
Trans Fat 0g
Cholesterol 108mg 36%
Sodium 228mg 9%
Total Carbohydrate 3g 3%
Dietary Fiber 1g 3%
Sugars g
Protein 71g
Vitamin A 5% Vitamin C 16%
Calcium 5% Iron 7%
* based on a 2,000 calorie diet How is this calculated?

 

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