In this recipe, lightly peppered salmon cutlets are served atop a bed of creamy mashed potatoes brightly flavored with fresh horseradish. The flavor combination pairs wonderfully with red wine, refuting the notion that you must have white wine with fish. Pour a Pinot Noir or red Burgundy.
- For the Salmon:
- 1 salmon fillet with skin intact, 1 1/2 pounds
- 1 teaspoon salt
- 1 teaspoon freshly cracked pepper
- For the Potatoes:
- 4 large baking potatoes, about 14 ounces 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 root
1/4 cup vegetable oil
- 3 tablespoons unsalted butter
- 1 teaspoon finely chopped shallots
- 1 teaspoon chopped fresh flat-leaf parsley, plus 4 sprigs
- Juice of 1/2 lemon
FOR 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.
FOR THE POTATOES:
Preheat an oven to 400 degrees F. 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, about 40-50 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 1/2 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. Saute until golden brown and almost crisp, about 3-4 minutes. Carefully turn over the fish and place the pan in the oven. Roast for about 4-5 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 saute for 1 minute. Return the fish to the pan, add the chopped parsley and lemon juice and heat through.
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.
Recipe reprinted by permission of Weldon Owen. All rights reserved.
nutrition information per serving
1082 calories; 67g total fat; 229mg cholesterol; 1290mg sodium; 78g carbohydrates; 7g fiber; 44g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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