Baked Salmon With Parmesan And Parsley Crust Recipe

• 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

1. 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.
2. Measure the wine and mushrooms into a pan and boil on the boiling plate for 1 minute.
3. Lift out the mushrooms with a slotted spoon and reduce the wine to about 2 Tbsp..
4. Add in the cream bring to the boil and reduce to a sauce consistency.
5. Season.
6. Return the mushrooms to the sauce and leave to cold completely.
7. Spoon a little of the cool mushroom mix on each salmon fillet but don't spread to the edge.
8. Sprinkle the breadcrumbs parmesan parsley and lemon rind on the mushroom mix and dust with paprika.
9. Leave in the fridge for 24 hrs if necessary.
10. Save the rest of the sauce to reheat and serve separately.
11. Bake for 10 to 15 min on the grid shelf nn the floor of the roasting oven.
12. When the salmon is done it will have changed from translucent/soft to an opaque pink.
13. Sprinkle with more minced parsley and serve immediately.
14. This recipe is one of my all time favourites and is a perfect fish recipe to prepare ahead.
15. It allows the sauce to become really cool and hard before oven baking.
16. If it is a very special occasion and you like a lot of sauce double up on the amount.
17. Serves 6

salmon, salt, white wine, mushrooms, cream topping, white breadcrumbs, parmesan, parsley

Taken from cookeatshare.com/recipes/baked-salmon-with-parmesan-and-parsley-crust-75583 (may not work)