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Pan-Roasted Salmon on Horseradish Potatoes
1 salmon fillet with skin intact, 1 1/2 lbs.
1 teaspoon salt
1 teaspoon freshly cracked pepper
Horseradish Potatoes:
4 large baking potatoes, about 14 ozs. each
1 cup heavy cream
1/4 cup unsalted butter
1 teaspoon salt
1/8 teaspoon ground white pepper
1/2 cup peeled and finely grated fresh horseradish
1/4 cup vegetable oil
3 tablespoons unsalted butter
1 teaspoon finely chopped shallots
1 teaspoon chopped fresh flat-leaf Italian parsley, plus 4 sprigs
juice of 1/2 lemon
Prepare the salmon, season it on both sides with the salt. Spread the cracked pepper on a work surface and press the flesh side of the salmon into it until all the pepper adheres. Cut the fillet into 4 equal pieces and place them on a platter. Cover with plastic wrap and refrigerate.
To make the potatoes, preheat an oven to 400 degrees. Prick the potatoes in several places with the tines of a fork, place them on a baking sheet in the oven and bake until tender, 40 to 50 minutes.
While the potatoes are baking, make the horseradish cream: In a small saucepan over medium heat, combine the cream, butter, salt and white pepper. Bring almost to a boil and remove from the heat. Stir and let cool for 10 minutes. Add the grated horseradish and transfer to a blender. Process until smooth, about 30 seconds. Pour the horseradish cream into the original saucepan and let cool completely. Strain through a fine-mesh sieve into another saucepan.
When the potatoes are done, reheat the horseradish cream over medium-low heat. Remove the potatoes from the oven, but leave the oven on. Cut the potatoes in half and scoop out the pulp into a bowl. Add the horseradish cream and, using an electric mixer, beat until completely smooth. Keep warm.
In a frying pan over high heat, warm the vegetable oil. Place the salmon pieces in the pan, flesh side down. Sauté until golden brown and almost crisp, 3 to 4 minutes. Carefully turn over the fish and place the pan in the oven. Roast for 4 to 5 minutes, transfer the fish to a warmed platter and drain the oil from the pan. Add the butter and shallot, place over medium heat and sauté for 1 minute. Return the fish to the pan, add the chopped parsley and lemon juice and heat through.
To serve, divide the potatoes among warmed individual plates, top each with a piece of fish, drizzle with some of the pan sauce and garnish with the parsley sprigs.
Serves 4.
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Pan-Roasted Salmon on Horseradish Potatoes
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Category: Recipes
Prep Time: Cook Time: Total Time:
Pan-Roasted Salmon on Horseradish Potatoes
1 salmon fillet with skin intact, 1 1/2 lbs.
1 teaspoon salt
1 teaspoon freshly cracked pepper
Horseradish Potatoes:
4 large baking potatoes, about 14 ozs. each
1 cup heavy cream
1/4 cup unsalted butter
1 teaspoon salt
1/8 teaspoon ground white pepper
1/2 cup peeled and finely grated fresh horseradish
1/4 cup vegetable oil
3 tablespoons unsalted butter
1 teaspoon finely chopped shallots
1 teaspoon chopped fresh flat-leaf Italian parsley, plus 4 sprigs
juice of 1/2 lemon
Prepare the salmon, season it on both sides with the salt. Spread the cracked pepper on a work surface and press the flesh side of the salmon into it until all the pepper adheres. Cut the fillet into 4 equal pieces and place them on a platter. Cover with plastic wrap and refrigerate.
To make the potatoes, preheat an oven to 400 degrees. Prick the potatoes in several places with the tines of a fork, place them on a baking sheet in the oven and bake until tender, 40 to 50 minutes.
While the potatoes are baking, make the horseradish cream: In a small saucepan over medium heat, combine the cream, butter, salt and white pepper. Bring almost to a boil and remove from the heat. Stir and let cool for 10 minutes. Add the grated horseradish and transfer to a blender. Process until smooth, about 30 seconds. Pour the horseradish cream into the original saucepan and let cool completely. Strain through a fine-mesh sieve into another saucepan.
When the potatoes are done, reheat the horseradish cream over medium-low heat. Remove the potatoes from the oven, but leave the oven on. Cut the potatoes in half and scoop out the pulp into a bowl. Add the horseradish cream and, using an electric mixer, beat until completely smooth. Keep warm.
In a frying pan over high heat, warm the vegetable oil. Place the salmon pieces in the pan, flesh side down. Sauté until golden brown and almost crisp, 3 to 4 minutes. Carefully turn over the fish and place the pan in the oven. Roast for 4 to 5 minutes, transfer the fish to a warmed platter and drain the oil from the pan. Add the butter and shallot, place over medium heat and sauté for 1 minute. Return the fish to the pan, add the chopped parsley and lemon juice and heat through.
To serve, divide the potatoes among warmed individual plates, top each with a piece of fish, drizzle with some of the pan sauce and garnish with the parsley sprigs.
Serves 4.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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