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Crippen's Horseradish-Crusted Salmon

INGREDIENTS:

6 7-ounce cuts of salmon
salt
6 tbs. horseradish
1 cup breadcrumbs
2 tbs. butter
5 medium potatoes, peeled and cooked
6 tbs. butter, melted
2 tbs. sour cream
2 tbs. wasabi
1/2 cup Mirin (Japanese) wine
1/2 ounce soy sauce
4 tbs. sugar
1/4 cup heavy cream
1/2 to 1 cup butter
12 shallots, peeled and sliced

METHOD:

Salt the salmon. Combine horseradish and bread crumbs and coat salmon. Melt 2 tbs. butter and sear salmon on both sides in hot skillet; place in 375-degree oven for 5 to 8 minutes. Mash potatoes and add melted butter, sour cream, wasabi, 2 tbs. of sugar and a sprinkling of salt. Place in skillet with salmon. Reduce Mirin, soy sauce, and 2 tbs. of sugar, stirring until syrup-like; add cream and reduce until thick and bubbling. Slowly add chunks of butter, stirring until melted and incorporated. Season with salt. Fry shallots until crispy. Serve salmon with potatoes and garnish with shallots. Serves 6.