Salmon kiev Recipe
- 150g/5½oz butter
- 3 garlic cloves, crushed to a paste with the edge of a knife
- ½ lemon, juice and zest
- 1 tbsp chopped fresh tarragon
- 4 x 175g/6oz salmon fillets
- 30g/1¼oz plain flour
- 1 free-range egg, beaten
- 75g/2¾oz fresh breadcrumbs
- 30g/1¼oz polenta
- salt and freshly ground black pepper
- 3-4 tbsp vegetable oil
- boiled new potatoes
- wilted spinach leaves
- Preheat the oven to 180C/350F/Gas 4.
- Blend the butter, garlic, lemon juice, lemon zest and tarragon in a food processor until well combined.
- Turn out the mixture onto a sheet of cling film and roll it into a cylinder. Chill in the freezer for five minutes.
- Using a sharp knife, make a deep slit into the side of each salmon fillet to form a pocket.
- When the butter mixture has chilled, slice it into four pieces and insert one into each of the pockets in the salmon fillets.
- Sprinkle the flour onto a plate. Beat the egg in a bowl. Mix together the breadcrumbs and polenta on a separate plate. Season the mixture, to taste, with salt and freshly ground black pepper.
- Dredge each stuffed fish fillet first in the flour, then dip it in the beaten egg, then roll it in the breadcrumbs mixture until completely coated.
- Heat the oil in an ovenproof frying pan over a medium to high heat. Add the coated salmon fillets and fry for 2-3 minutes on each side, or until the breadcrumb coating is crisp and golden-brown.
- Transfer the salmon to the oven and cook for a further 8-12 minutes, or until cooked through. (NB: The salmon is cooked through when the flesh is opaque.)
- Serve with new potatoes and spinach.
