Pan-fried Salmon Fillets with Basil and Mostarda Mayonnaise

Name: Pan-fried Salmon Fillets with Basil and Mostarda Mayonnaise
Yield: Serves 4
Ingredients: shredded basil leaves; 4 pieces of salmon fillet, 5 oz / 140 g each, skinned; salt; olive oil or butter; 1 egg yolk, at room temperature; freshly ground black pepper; olive oil or butter; lemon juice or balsamic vinegar; lemon juice or balsamic vinegar; ¼ pt / 140 ml preferred oil for mayonnaise; ¼ pt / 140 ml preferred oil for mayonnaise; 1 piece of crystallized fruit in mostarda syrup; 1 piece of crystallized fruit in mostarda syrup; 1 tsp mostarda syrup (see p. 176); ½ tsp mustard

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Times Cookbook

By Frances Bissell

Published 1995

About

Ingredients

4 pieces of salmon fillet, 5 oz / 140 g each, skinned
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Fish course
Pescatarian
Gluten-free

Method

First make a mayonnaise by gradually whisking the oil into the egg yoke until it thickens and emulsifies. Season with the lemon juice or vinegar, mostarda syrup, mustard, salt and pepper. Chop the crystallized fruit as finely as possible and stir into the mayonnaise together with the basil. Cover, and put in a cool place until ready to serve.

Season the fish, and cook gently in the oil