1 x 3-ounce slice from a brioche loaf
1 shallot, finely chopped
2 teaspoons each of chopped parsley, chives and tarragon
2 tablespoons olive oil
salt and pepper
4 x 4- to 5-ounce salmon fillets

Sauce
2 teaspoons cornstarch
1 cup light fish or vegetable stock
grated zest of 1/2 lemon
2 tablespoons lemon juice
3 tablespoons light cream
1 egg yolk
1/2 teaspoon sugar
1 tablespoon chopped mixed herbs
1 tablespoon butter, cured
1 sprig parsley, to garnish

Preheat the oven to 350°F. In a blender or food processor, reduce the brioche slice to crumbs. Mix with the shallot, the herbs and olive oil. Season. Place the fillets, skin sides down, on a baking tray and press the crumbs onto the tops. Set aside.

To make the sauce, mix the cornstarch with 2 tablespoons of the stock and set aside. Heat the remaining stock in a pan with the lemon zest and juice. When nearly boiling add another 2 tablespoons of the hot stock to the cornstarch. Stir, then pour the mixture into the pan. Bring to a boil, stirring constantly. Let it bubble and thicken, then lower the heat.

Bake the salmon for 6-8 minutes or until a skewer can easily be pushed through the center of the fillets. While it is baking, finish the sauce. Beat the cream and egg yolk together, then add to the pan of sauce and beat in. Stir in the sugar, herbs and, if needed, more lemon juice. Season to taste. Finally, beat in the butter. Garnish, and serve with the lemon sauce.

SERVES 4