Title: Salmon Fillets W/horseradish-Potato Crust
Categories: Fish
Yield: 15 Servings
| 7 1/2 | sm | Potato,boiling,jumbo egg siz |
| | | S&P |
| 15 | ts | Oil/butter,melt |
| 11 1/4 | ts | Horseradish |
| 15 | | Salmon fillets,6oz,1"thick |
Boil potato til just tender, chill then peel.
Preheat oven to 400F. Grate potato w/large holes on grater, pressing
lightly for thin shavings. Season w/S&P & toss w/oil.
Spread horseradish on each fillet & season w/S&P. Gently pat potato
topping on surface, pressing lightly so it sticks.
Bake til topping in golden brown & crisp & fish is tender all the way
through when poked w/thin knife or skewer, 15-18min. If topping seems like
it's going to burn before done turn oven down to 375F. If topping isn't
crisp, but fish is almost cooked through, switch to broil for last few
minutes. Serve inmmediately. Source: Fine Cooking, Dec'95,pp49