Seared Salmon with Horseradish Sauce
One of the last of the plated dishes for a while. His recipe testing at home is no more and I can't be bothered to make so many components for one dish.
I'm more of a:
'I made a apple pie!'
'What did you pair it with?'
kind of girl.
Stockholm and Copenhagen were beautiful. The cold weather and rain was a bit much coming from a hot spell in California, but it couldn't ruin cities like that. Have a few photos to post from the trip.... sometime soon.
1 cup crème fraiche or sour cream
1 1/3 oz prepared horseradish
meyer lemon juice
1 bunch radish tops
handful of parsley
handful of scallion tops
a bit of cilantro
In a bowl, combine crème fraiche, horseradish and lemon juice. Season and set aside.
Blanch radish tops, parsley and scallions. Shock and strain.
Blend blanched herbs with cilantro and enoughwater to spin.
Pass through cheniose.
Just before service, combine the crème sauce with herb puree to desired color and consistency.
Adjust seasoning with salt and lemon.
1 side wild alaskan king salmon
1 fennel, sliced into rings
scallion bottoms cut into rings
sear salmon hard on one side, until a brown crust on on side. do not flip and finish in oven at 400F. in a sauté span, sauté fennel and scallion bottoms with olive oil and salt. just until it cooks through. sauce the plate, place fennel/scallions in center. salmon atop.
salad on top:
Place radish tops, zest, scallions and radishes in a bowl. Drizzle lemon juice and olive oil over. Season with salt and pepper. Then place on top of salmon.