Salmon Fillets with a Horseradish Crust
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.
Add the chives to the sauce. Reheat briefly over a low heat, but do not allow to boil as this will spoil the flavour.