Instructions: Season both sides of the salmon fillets and place on lift off paper on a baking sheet or arrange in the large buttered roasting tin.

Measure the wine and mushrooms into a pan and boil on the boiling plate for 1 minute.

Lift out the mushrooms with a slotted spoon and reduce the wine to about 2 tablespoons.

Add the cream bring to the boil and reduce to a sauce consistency.

Season. Return the mushrooms to the sauce and leave to cool completely.

Spoon a little of the cold mushroom mixture on each salmon fillet but do not spread to the edge.

Sprinkle the breadcrumbs parmesan parsley and lemon rind on the mushroom mixture and dust with paprika.

Leave in the fridge for 24 hours if necessary.

Save the rest of the sauce to reheat and serve separately.

Bake for 10 to 15 minutes on the grid shelf nn the floor of the roasting oven. When the salmon is done it will have changed from translucent to an opaque pink.

Sprinkle with more chopped parsley and serve immediately.

This recipe is one of my all time favourites and is a perfect fish recipe to prepare ahead. It allows the sauce to become really cold and firm before oven baking. If it is a very special occasion and you like a lot of sauce double up on the amount.

Serves 6

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