Horseradish crusted Salmon Filet and Prepared Horseradish with Beet Cream Sauce
Ingredients:
2- 8 ounce pieces of Salmon Filet
1 tablespoon of Silver Spring Beet Horseradish
1 tablespoon of Silver Spring Prepared Horseradish
3 gloves of garlic
¼ cup Extra Virgin Olive Oil
1 cup of heavy cream
½ cup Japanese breadcrumbs
1 pinch cracked black pepper
1 pinch of Kosher Salt
Directions:
For the fish:
Pat the fish dry with a towel to soak up any dripping liquid. Before searing the fish in a sauté pan it is important to season it first. Sprinkle the salt and pepper on all sides of the fish. This will also help create a nice crusty sear on both sides.
For the Horseradish Crust
In a large Bowl add the breadcrumbs, horseradish, and oil. Mix until all are blended together. Add the chives to the mixture and set aside
For the sauce:
In a heavy sauce pan add the heavy cream and beet horseradish and reduce for 15 minutes on a low simmer. The sauce is finished when thick bubbles form.
For the dish:
In a large sauté pan add a teaspoon of the oil on high heat. When the oil is very hot tilt the pan away from you and add the fish to the pan. Cook on both sides for 2 minutes each. Take the smashed garlic and add it to the pan. Place to pan in a preheated 350 degree oven for 15 minutes. Remove the fish from the oven and add the bread crumb mixture on top. Place in the oven for an additional 10 minutes or until the crust is golden brown.
For the Plate:
On a 12” plate mirror the bottom with the cream sauce. Place the fish in the middle and enjoy!
This recipe was developed by Taste This T.V.
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