Ingredients

• 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

Directions

• 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.