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• 600g/1lb 5oz salmon fillet (about ½ to 2/3 of a side), skinned and boned
• 2 tbsp butter
• 2 tbsp vegetable oil
• dill sprigs to garnish

Sauce

• 2 shallots, finely chopped
• 2 tbsp buter
• 210ml/7floz dry white wine
• 75ml /2½ floz double cream
• 150g/5oz unsalted butter, cold and diced
• 1 tbsp wholegrain mustard
• ½tbsp chopped fresh dill

Mustard Crust

• 100g/4oz  coarse breadcrumbs
• 2 tbsp chopped fresh dill
• salt and freshly ground white pepper
• flour for dredging
• 2 tbsp wholegrain Dijon mustard

Method

Pre-heat the oven to 180C/160C fan-oven/Gas mark 4  

Cut the salmon fillet into 4 portions, each weighing about 150g (5oz).  Check for any bones.

To make the sauce, place the shallots in a medium sized pan with the butter.  Cook over a medium heat for 2-3 mins until the shallots are soft and transparent.

Add the wine to the pan and boil until there is only about 4 tbsp of liquid left.  Add the cream and return to the boil.  After 1-2 mins, cube by cube.  Remove from the heat and whisk in the mustard and dill.  Set aside and keep warm. For the mustard crust, place the breadcrumbs on a plate and mix in the chopped dill.  Season the salmon portions generously with salt and white pepper then dredge lightly in the flour.  Spread the top of each fillet with mustard, then press the breadcrumbs evenly over the top.

To cook the salmon fillets, heat the butter and oil in a frying pan over a medium high heat.  When the butter foams, place the fillets in the pan, crust side down.  Cook for about 4 mins, then transfer to a grill pan.   Finish under a pre-heated grill for about 5 mins.  Alternatively, dot the fillets with butter and cook under a pre-heated grill, crust side up, until crisp and golden.  Garnish and serve with vegetables.