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Title: Salmon with Horseradish Crust and Leek Cream
Categories: Fish Entree Salmon
Yield: 4 Servings
| 4 | Salmon fillets | |
| 1 | c | Fresh bread crumbs, coarsely ground |
| 1/3 | c | Freshly grated horseradish root |
| 2 | tb | Chopped fresh parsley |
| 1 | ts | Chopped fresh thyme |
| 2 | tb | Butter |
| 2 | tb | Chopped shallots |
| 1 | Leek, washed and coarsely chopped (white and some of green) | |
| 1/4 | c | Fish stock or water |
| 2 | c | Heavy cream |
| 1 | Egg | |
| 1/4 | c | Milk |
| 1/4 | c | Flour |
| Salt and pepper | ||
| 1/4 | c | Chopped fresh chives |
| 1/4 | c | Vegetable oil |
Mix bread crumbs, horseradish root, parsley and thyme together. Season with salt and freshly ground pepper. Set aside. Melt 2 T butter in a small saucepan. Add shallots and cook until soft. Add leeks and cook about 5 minutes until soft, stirring to prevent browning. Add fish stock (or water) and let reduce until most of the liquid has evaporated. Add the heavy cream and simmer until it is reduced by half or until slightly thickened. Season with salt and pepper and keep warm. Whisk the egg and milk together. Heat vegetable oil in a large saucepan. Season the salmon fillets with salt and papper, then dredge in flour. Shake off excess flour and dip top side of fillet into egg-milk mixture. Place salmon fillet, top side down, into the bread crumbs, pressing firmly. When oil is hot, place salmon, bread crumb side down, into the hot pan. Let cook 3 to 4 minutes until a golden crust forms. Turn salmon over and cook 1 minute. Transfer to a baking sheet and finish cooking in a 350F oven, about 5 minutes. Do not overcook. To serve, place salmon fillet on a bed of garlic mashed potatoes in the center of a warm plate. Spoon the leek cream around the salmon and sprinkle with the fresh chives.
By chef Daniel Johengen, from article in Buffalo News. Typed for you by Joan MacDiarmid.
From: Joan Macdiarmid Date: 19 Apr 98
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