Salmon makes an ideal dinner treat. In this recipe I have served it in a traditional dill and lemon sauce, deliciously hidden under a spongy herb-and-cheese muffin crust.

Ingredients

• 1 side salmon, skinned (700-750 grams)
• 1 cup white wine
• 1 cup fish stock
• 50 grams butter
• 3 tblsp flour
• 1½ cups button mushrooms, halved
• 2 lemons (grated rind)
• 1 tblsp capers
• 1 tsp prepared mustard
• 1 tblsp chopped fresh dill
• 2 tblsp cream

Cheese and dill muffin topping

• 1½ cups self-raising flour
• 1½ teaspoon each salt, paprika and pepper
• ¾ cup grated Parmesan cheese
• 2 tablespoons chopped fresh dill
• 50 grams butter, melted
• 1 egg
• 1 cup milk

Method

1. Cut the salmon into 3cm pieces.
2. Bring the wine and fish stock to the boil and then add the fish. Poach for 1 minute before removing the fish to a plate. Strain and measure the stock, making it back up to 2 cups with water if necessary.
3. Melt the butter in a saucepan and sprinkle over the flour. Cook, stirring over a low heat for 1 minute until the mixture is bubbling. Gradually pour in the reserved cooking liquor and stir until the sauce is thickened.
4. Add the mushrooms, lemon rind, capers, mustard, dill and cream and season with salt and pepper. Fold in the salmon and transfer to a 6-cup capacity ovenproof dish.
5. To prepare the muffin mixture, sift the flour, salt, paprika and pepper into a bowl. Mix in the cheese and the dill, then make a well in the centre.
6. Combine the butter, egg and milk. Pour the mixture into the well and fold together. Spoon the muffin mixture carefully over the top of the salmon in sauce.
7. Bake at 200°C for 20-25 minutes until the topping is golden and well risen.