Salmon Fillets with a Horseradish Crust
Submitted by bigcat
Pan-seared salmon fillets under a crisp horseradish-breadcrumb crust, finished in the oven and served with a creamy double-mustard horseradish sauce. A bold, restaurant-worthy fish dinner.
YIELD
4 servingsPREP
15 minCOOK
30 minREADY
1 hrsThis salmon wears a crunchy, fiery horseradish crust, with a creamy mustard-horseradish sauce alongside to echo the heat. It looks restaurant-fancy but the method is straightforward.
The crust comes together like a breading: dredge the fish in flour, brush the top with an egg-yolk-and-horseradish mixture that acts as glue, then press it into herbed breadcrumbs and shape it firmly with your hands.
Searing is the key. Lay the salmon crust-side down in a hot pan first to crisp and set the coating, then flip it and finish gently in the oven so the fish cooks through without scorching the crust.
The sauce is a quick cream reduction whisked with Dijon, English mustard, horseradish, and lemon. One rule: reheat it gently and never let it boil, which dulls the flavor and can split the sauce.
Chef Tips
- Press the breadcrumb crust on firmly so it holds together during cooking.
- Sear crust-side down first to crisp and set the coating, then finish in the oven.
- Don’t overcook the salmon; pull it as soon as it flakes.
- Reheat the sauce gently and never boil it, or the flavor dulls and it may split.
Variations
- Stir extra horseradish into the crust or sauce for more heat.
- Serve over wilted spinach or with roasted potatoes.
- Use the crust on cod, halibut, or trout in place of salmon.
Ingredients
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.
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