---------- Recipe via Meal-Master (tm) v8.02
  
       Title: SALMON FILLETS WITH A HORSERADISH CRUST
  Categories: Appetizers, Fish
       Yield: 4 servings
  
   1 1/2 lb Salmon fillets skinned
            Flour, for dredging
       1 tb Vegatable oil
       1 tb Butter
            Seasoning
            Cooked buttered spinach to
            Serve
            **For the chive sauce**
     250 ml Double cream
       1 ts Dijon mustard
       1 ts Prepared english mustard
       1 ts Creamed horseradish
       1 tb Fresh lemon juice
       1 tb Snipped fresh chives
            **For the crust**
       2 tb Creamed horseradish
       1    Egg yolk
   3 1/2 oz Course fresh breadcrumbs
       1 tb Chopped fresh parsley
  
   1. Make the sauce: Boil the cream in a pan for 2
   minutes until slightly thickened.  Remove from the
   heat and whisk in the dijon and English mustards,
   horseradish and lemon juice; cover and set aside.
   
   2. Prepare the salmon: if there are any bones
   remaining, remove them with a pair of tweezers.  Cut
   the fish into 4 equal portions, season each piece and
   dredge with the flour.
   
   3. Prepare the crust: mix the horseradish and egg yolk
   on a plate.  Dip the top of each piece of salmon in
   the horseradish mixture (or brush it on with a pastry
   brush), making sure that it is generously coated.  Mix
   together the breadcrumbs and parsley and dip the
   coated side of the fish in the mixture.  Using your
   hands, shape the crust by gently but firmly
   manipulating the coating mixture.
   
   4. Preheat the oven to 180C/350F/Gas 4.  Heat the oil
   in a heavy-based frying pan until very hot.  Add the
   salmon, crust side down, and the butter and cook for
   about 3 minutes until the breadcrumbs are turning
   nicely crisp. Turn over the salmon and place, crust
   side up, in an ovenproof dish.  Bake in the oven for 5
   minutes, then remove and check that the salmon is
   cooked.
   
   5. Add the chives to the sauce.  Reheat briefly over a
   low heat, but do not allow to boil as this will spoil
   the flavour.
   
   6. Lay a bed of buttered spinach on each of four
   warmed plates and top with salmon.  Surround the
   salmon and spinach with the sauce and serve
   immediately.
   
   Recipe by Paul Rankin, Taken from BBC Good Food
   Magazine May 1995
  
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