SALMON WITH PARMESAN & PARSLEY SAUCE

Succulent saucy salmon recipe with a tasty crumb topping.

INGREDIENTS

SAUCE
◦ 75ml white wine

◦  25g Prawns (minced and cooked)

◦ 300ml Double Cream

TOPPING

◦ 25g Bread Crumbs

◦ 25g Grated parmesan

◦ 2 Tablespoons chopped parsley.

◦ 1/2 Grated lemon

◦ Paprika

METHOD

1. Season both sides of the salmon and place it on top of lift off paper on a baking sheet or arrange it in a large buttered roasting dish. 

2. Measure the wine into a pan and boil it for one minute. Reduce the wine to about two tablespoons, add the cream and bring it to the boil, then reduce it to a sauce consistency. Then season the sauce. Leave the sauce to cool completely and mix in the minced prawns.

3. Spoon a little of the sauce onto each salmon fillet but do not spread the sauce to the edge of the fish. Sprinkle the topping onto the fillets and dust it with paprika. Leave the fillets with the topping on in the fridge to allow the topping to firm up. Save the remaining sauce to reheat and serve separately.

4. Bake the fillets for 10-15 minutes at gas mark 6. When the salmon is ready it will have changed colour from transparent to opaque pink. Sprinkle it with chopped parsley and serve it immediately with sauce.