Baked Salmon with Parmesan and Parsley Crust

Serves 6

Ingredients

• 6 x 150g salmon fillets – skinned, salt and pepper, butter
• Chopped fresh parsley
  
• 75ml white wine
  
• 175g mushrooms – sliced
  
• 300ml double cream
  
• 25g fresh breadcrumbs
  
• 25g grated parmesan
  
• 2 tbsp chopped parsley
• Grated rind of ½ lemon
  
• paprika
  

Method

• Season both sides of the fish and arrange in a buttered ovenproof dish.
  
• Measure the wine into a saucepan, add the sliced mushrooms and boil for 1 minute.
• Remove the mushrooms and reduce the wine to 2 tbsp.
• Add the cream, bring to the boil and reduce to a sauce consistency.
• Season, return the mushrooms and leave to cool completely.
  
• Spoon the mushroom sauce over the salmon fillets. Sprinkle with the breadcrumbs, parsley, paprika, lemon rind and parmesan. (It can be left in the fridge for up to 24 hours at this point).
  
• Preheat the oven to 220°.
• Bake the fish for about 15 mins until the fish is opaque pink. Sprinkle with the reserved parsley and serve.

From Mary Berry’s New Aga Cookbook