Recipe

Hosted By
DnD

		Horseradish Crusted Salmon
		Serving Size - 6
		Prepared By - DnD
		Recipe Rating	Printer Friendly Recipe

CELERIAC-POTATO MASH:

1 1/2 pounds celeriac peeled and chopped

1 cup milk

5 cups cold water

1 teaspoon sea salt

2 bay leaves

1 pound Yukon Gold potatoes, peeled and quartered

3 cups cold water

1 teaspoon sea salt

3/4 cup heavy cream

3 tablespoons unsalted butter

1 tablespoon grated horseradish

Salt and freshly ground white pepper

DILLED CUCUMBER:

1 seedless English cucumber, peeled and julienned

1/4 bunch fresh dill, chopped

Juice of 1 freshly squeezed lemon

1 teaspoon granulated sugar

1 teaspoon extra virgin olive oil

Pinch of salt

FISH:

2 tablespoons chopped parsley

2 tablespoons chopped chives

2 tablespoons grated horseradish

1/2 cup panko breadcrumbs

6 - 6-ounce salmon medallions

Salt and freshly ground black pepper

1/4 cup Dijon mustard

2 tablespoons vegetable oil

Preheat oven to 320°F. To make celeriac-potato mash, place celeriac in a pot of salted milk, water and bay leaves. Bring to a boil and cook for 20 minutes over medium-high heat or until celeriac is easily pierced with the tip of a knife. Remove bay leaves, drain celeriac using a colander and press through a potato ricer into a heated bowl. For mashed potatoes, place potatoes into salted cold water, bring to a boil and cook until potatoes are easily pierced with the tip of a knife, about 15 minutes. Drain potatoes using a colander and press through a potato ricer into the bowl already containing the celeriac. Stir in cream, butter and horseradish. Adjust seasoning with salt and pepper. Set aside and keep warm. While celeriac and potatoes are cooking, place julienned cucumbers and remaining ingredients in a small glass or stainless steel bowl. Mix well. Cover and refrigerate. To make salmon crust, place parsley, chives, horseradish and panko breadcrumbs in a food processor and blend until very fine. Pat salmon medallions dry with paper towels and season both sides with salt and pepper. Brush the top of each medallion with Dijon mustard, then press panko mixture on with your hands. Heat oil in a large saute pan over medium-high heat and sear medallions on both sides for 2 minutes. Transfer into an ovenproof dish and bake for 6 minutes. To make the lemon beurre blanc, melt 1 teaspoon of the butter in a saute pan over medium heat. Add shallots and saute for 2 minutes. Deglaze the pan with brandy, add fish stock and lemon juice and bring to a boil. Reduce heat and simmer for 6 minutes or until mixture has reduced by half. Remove pan from heat and whisk in butter a little at a time. Strain sauce through a sieve and adjust seasoning to taste with salt and pepper. Make the mustard sauce by mixing all ingredients together in a small bowl and store in an airtight container. This sauce can be prepared several days in advance. To serve, place a spoonful of celeriac-potato mash in the center of a warm entree plate and top with a salmon medallion. Drizzle with lemon beurre blanc and a little mustard sauce. Artfully arrange a few snow peas on the plate and crown each medallion with dilled cucumber julienne and fried dill.