Horseradish crusted Salmon with a garlic buster blanc sauce

Horseradish Crusted Salmon 
with a garlic buerre blanc sauce
Horseradish Crusted Salmoon

2 tsp olive oil
2 cloves garlic, finely chopped
3 cups white wine
1 cup heavy cream
1/2 lb butter, cubed
1 tbs thyme, freshly chopped ( 1 tsp dried)
salt and pepper to taste
6 (6-8 ounce) fresh skinless salmon fillets
1 tbs olive or canola oil
2 ounces prepared horseradish
1/2 cup panko (japanese bread crumbs)

Preheat oven to 450 degrees. In a medium saucepan over medium high heat, add olive oil and garlic. Saute' until garlic becomes translucent but before it turns golden. Add the white wine. (If using dried thyme, add it when the wine is added.) Reduce by 3/4. Add heavy cream and simmer until sauce thickens and coats the bake of a spoon. Remove pan from heat. Whisk in butter cubes a couple at a time. Keep whisking so the sauce doesn't break. Add fresh thyme, then salt and pepper to taste. Store sauce in warm, but not hot place until ready to serve.

Season the fillets with salt and pepper. Heat the oil in a large frying pan until the oil is barely smoking. Add the fillets and cook until the first side is golden brown. Turn the fillets over in the pan and cook the second side until golden brown and salmon is medium rare. Remove from heat and transfer fillets to a greased baking sheet.

Spread horseradish over salmon (the more you use, the spicier it will be). Sprinkle panko over each fillet, coating the horseradish. Bake until panko turns golden brown and the salmon is cooked through. Serve with buerre blanc drizzled in a pool around salmon.

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