Thu, 4 May 2023
Salmon Kiev: 6oz/175g butter 3 garlic cloves, crushed
Zest of ½ lemon
1 tablespoon chopped parsley 6 x 6oz salmon fillets 2oz/50g plain flour 1 free-range egg, beaten
2floz/50ml milk 5oz/150g fresh breadcrumbs Salt and freshly ground black pepper
Spinach & Parmesan Cream:
1 large handful spinach leaves
4 mushrooms-thinly sliced
½ onion-finely diced
7floz/200ml cream
1oz/25g grated parmesan
Preheat the oven to 180C/350F/Gas 4.
Blend the butter, garlic, lemon zest and chopped parsley in a small bowl until well combined.
Store in the fridge until required.
Using a sharp knife, make an incision into the side of each salmon fillet to form a pocket.
When the butter mixture has chilled, stuff some of the butter into each of the pockets in the salmon fillets (retaining a little extra for garnish).
Sprinkle the flour onto a medium sized bowl. Beat the egg in another bowl with the milk and place the fresh white breadcrumbs in a third bowl, along with the chilli flakes.
Coat each stuffed fish fillet first in the flour, then dip it in the beaten egg wash, then roll it in the breadcrumbs mixture until completely coated.
Place the salmon onto a flat baking tray lined with baking parchment and transfer the salmon to the oven to cook for approximately 18-20 minutes, or until cooked through.
Sauce:
To make the sauce heat a small pan with a little oil. Add the mushrooms and onion and soften gently. Next add in the cream and parmesan along with the spinach and cook for 3-4 minutes and then serve poured over the salmon kievs.
