Thursday, March 8, 2007

Horseradish-crusted Salmon

I've been experiencing some setbacks cooking-wise lately: an apple pie that was quite tasty but extremely ugly (plus the crust really wasn't worth sharing) as well as a Caesar salad that was, to put it plainly, NASTY. Ugh, vinegar. In addition we've been working our way through some leftover roast beef (paahtopaisti), which is very good but doesn't make for very interesting meals (especially as I didn't actually make the roast - incidentally, my mother would like you to know that I'm a dirty rotten liar and she does too know how to cook meat).

Horseradish-crusted Salmon

But last night! I made the horseradish salmon I spotted in the Finnish food blog Keittokomerossa last week, and it was fabulous. I played around with the amounts a bit, making this a bit less horseradishy - there was a definite tang but nothing overpowering.

Horseradish-crusted Salmon


Horseradish-crusted Salmon
served three, with a bit of leftovers
700 g (1½ lb) salmon fillets, with skin
75 g (2½ oz) prepared horseradish
2 egg yolks
75 g (2½ oz) breadcrumbs
3 tbsp chopped fresh parsley
butter for frying

for the sauce:
250 ml (1 cup) light cream
½ tbsp Dijon mustard
25 g (1 oz) prepared horseradish (they come in tubes à 100 g here, so I just went by feel)
juice of one lemon
a whole lot of chopped chives
salt and pepper to taste

Cut the salmon into serving-sized pieces and remove bones. Salt lightly. Mix the horseradish paste and egg yolk on a plate and the parsley and breadcrumbs on another. Dredge the salmon, skin side up, first in the horseradish and then in the breadcrumbs.

Fry the salmon in a bit of butter, breaded side down, on a medium-hot pan, for about 3 minutes. Transfer to a baking tray, skin side down, and bake in the oven at 180°C (350°F) for 6-10 minutes, depending on the thickness of your fillets.

For the sauce, reduce the cream in a saucepan for a bit (I thickened it with a bit of cornstarch, but I'm not sure it was necessary, really). Add the rest of the ingredients and take off the heat before it comes back to the boil.

Horseradish-crusted Salmon

15 comments:

Kristen said...

Oooooh!

I've tried to make salmon once, but neither of us liked it because it was too bland. (We prefer white fish also.) But the horseradish intrigues me; we like food with a nice kick to it, and this might fit the bill!

Now I just have to find a website that will convert grams to American measurements, heehee.

deinin said...

Kristen, let Google do it for you! I never convert ANYTHING in my head these days - just write 100 g (or whatever) in oz and Google will ensure you lose all ability to count on your own.

Erm. I usually give both metric and imperial units though. My bad!

Kristen said...

Oh, excellent, thanks for the tip! I will Google away!

Rachel said...

I think it looks lovely! I love the idea of horseradish on salmon.

joey said...

I'm the salmon goes wonderfully with the horseradish...I can imagine it right now! Definitely something to try :)

deinin said...

Rachel and Joey, it does work pretty well - salmon has that slightly fatty/eggy taste to it (is this just in my head?) and horseradish just works as a marvelous contrast.

Peabody said...

My dad loves all things horseradish...I think I will make this for him when he comes for a visit.

deinin said...

Peabody, if you want it to have a real horseradish sting to it, I would up the horseradish - the original recipe called for 100 g horseradish for 400 g of fish (and just the one yolk), which I judged to be too much for me.

Kristen said...

Oh my...that looks too good!

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Thank you for introducing me the wonderful information.And .....Totally boring.!

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well, I'm gonna tel you a secret, I hate fish. but this recipe change my mind!!!

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