Salmon with Parmesan and Pesto crust

Pesto crust

3 sliced of overnight stale bread
3 Tbsp of green pesto
2 Tbsp freshly grated Parmesan
2 Tbsp good olive oil
1/2 tsp salt 
1/2 tsp black pepper

Place the bread in a small food processor 
Turn into coarse crumbs
Add the rest of the ingredients 
Whizz until well blended
Must be nice and moist but dry enough to hold shape when squeezed
Add more bread if too wet
The oil helps the crust cook and become crispy

Mushroom sauce (2 servings)

1 small onion finely sliced
4-6 white mushrooms finely sliced
1/2 tsp plain flour
1/2 glass (60ml) of dry white wine
Same amount of double cream
1 Tbsp of chopped fresh basil
1 lemon
Olive oil
Salt and pepper

Heat 2 Tbsp of olive oil in a pan
Add the onion and sweat on a medium heat without browning
Add the mushroom and cook until soft (2-3 minutes)
Sprinkle the flour over
Mix well then add the wine
Stir until thicker
Add the cream and basil
Season with salt and pepper
Squeeze some lemon over just before serving

Salmon with pesto crust

Preheat the oven to 220°C (200°C fan, gas mark 7)
2 salmon steaks (6 oz each)
Lightly oil an oven tray
Place the salmon steaks
Lightly season
Pat the moist crust to cover the fish all over
Place in the middle of a hot oven 
Bake for 5-8 minutes depending of the thickness of the fish
The crust should become crisp and goldenServe with the mushroom and lemon sauce.