Breadcrumbs
Surprisingly breadcrumbs are not on the list of store cupboard essentials according to a few cooking shows, but I completely disagree. I think that breadcrumbs are great to turn meat into even better wholesome food and maintain the natural juicy flavours of the meat. Ainsley Harriot suggested a horseradish crust which tasted wonderful with the fresh Scottish salmon fillets. There was a delicate balance of flavours with a fragrant seasoning of dried rosemary and fresh parsley. I served my salmon with roast potatoes and steamed vegetables.
This recipe was taken from Ainsley Harriott’s just five ingredients (BBC Books, 2009).
Ingredients:
1 egg yolk, 2 tbsps creamed horseradish, 50g breadcrumbs, 1 tbsp of freshly chopped parsley, 3 tsps dried rosemary, 4 salmon fillets skinned and boned. salt and pepper, a tbsp of olive oil.
Method:
1. Preheat the oven to 180 degrees C.
2. Mix the yolk with the creamed horseradish in a bowl.
3. Place the breadcrumbs with the parsley, rosemary and a pinch of salt and pepper.
4. Brush the top of the salmon fillets with the horseradish mixture than dip into the breadcrumbs mixture.
5. Sprinkle a little olive oil over the top.
6. Roast until cooked the whole way through.
KAMARIA'S KITCHEN 