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Ingredientes
- 6 x 150g salmon fillets skinned
- 1 x salt and freshly grnd black pepper butter if necessary minced fresh parsley sauce:
- 75 ml white wine
- 175 gm chestnut mushrooms sliced
- 300 ml double cream Topping
- 25 gm fresh white breadcrumbs
- 25 gm parmesan coarsely grated
- 2 Tbsp. minced fresh parsley grated rind of 1/2 lemon paprika
Direcciones
- Season both sides of the salmon fillets and place on lift off paper on a baking sheet or possibly arrange in the large buttered roasting tin.
- Measure the wine and mushrooms into a pan and boil on the boiling plate for 1 minute.
- Lift out the mushrooms with a slotted spoon and reduce the wine to about 2 Tbsp..
- Add in the cream bring to the boil and reduce to a sauce consistency.
- Season. Return the mushrooms to the sauce and leave to cold completely.
- Spoon a little of the cool mushroom mix on each salmon fillet but don't spread to the edge.
- Sprinkle the breadcrumbs parmesan parsley and lemon rind on the mushroom mix and dust with paprika.
- Leave in the fridge for 24 hrs if necessary.
- Save the rest of the sauce to reheat and serve separately.
- Bake for 10 to 15 min on the grid shelf nn the floor of the roasting oven. When the salmon is done it will have changed from translucent/soft to an opaque pink.
- Sprinkle with more minced parsley and serve immediately.
- This recipe is one of my all time favourites and is a perfect fish recipe to prepare ahead. It allows the sauce to become really cool and hard before oven baking. If it is a very special occasion and you like a lot of sauce double up on the amount.
- Serves 6
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 251g | |
| Recipe makes 6 servings | |
| Calories 531 | |
| Calories from Fat 195 | 37% |
| Total Fat 21.69g | 27% |
| Saturated Fat 5.35g | 21% |
| Trans Fat 0.0g | |
| Cholesterol 85mg | 28% |
| Sodium 229mg | 10% |
| Potassium 673mg | 19% |
| Total Carbs 45.29g | 12% |
| Dietary Fiber 1.3g | 4% |
| Sugars 23.89g | 16% |
| Protein 34.13g | 55% |
