Recipe

Horseradish Crusted Salmon With A Whole Grain Mustard Beurre Blanc And Sweet Riesling Emulsion Recipe

Add Step-by-Step Photos	Ironchef / All my dishes 1 year, 2 months ago Classic French and European flavors are given a new twist. Prep:40m Cook:7m Servings:8	Ironchef
	salmon mustard rielsing horseradish

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Ingredients

For the Salmon:

8 ea., 7-8 oz. Salmon fillets

2-3 oz. Prepared Horseradish, drained

1 cup. Panko (Japanese breadcrumbs)

1-2 Tbsp. Clarified Butter

1 Tbsp. finely minced Italian parsley

Kosher Salt

Fresh Cracked Pepper

Cooking Oil as needed

For the Beurre Blanc:

8 oz. Dry White Wine

2 shallots, thinly sliced

4 oz. Heavy Cream

3 Tbsp. Whole Grain Mustard

1 Tbsp. Dijon Mustard

12 oz. Unsalted Butter

Kosher Salt to taste

For the Rielsing Emulsion:

8 oz. Late Harvest Rielsing

6 oz. Unsalted Butter

3 oz. Elderflower

1 tsp. Lecithin

Kosher Salt to taste

Directions

For the Beurre blanc:

In a saucepan, combine the white wine and shallots, and reduce until au sec. Add the heavy cream and gently reduce by half. Strain out the liquid with a fine chinois into another saucepan, and whisk in the butter over low heat until emulsified. Whisk in the mustards (add more whole grain if needed), and season to taste with salt. Reserve and keep warm.

For the Riesling Emulsion:

In a sauce pan, gently simmer the riesling for about 5-7 minutes to remove the harshness from the alcohol. Dissolve the butter, and add the elderflower, lecithin, and a fair amount of salt. Using an immersion blender, aerate the sauce until it foams, then taste the foam and add more salt if needed. If the riesling is still too harsh from the alcohol, balance it with more elderflower and butter. Reserve and keep warm.

For the Salmon:

In a saute pan, heat the clarified butter on medium heat. When hot, turn the heat down to low, add the panko, and saute until it starts to turn golden brown. Add the parsley and saute until the parsley dries out. Season the mixture to taste with kosher salt and cool (this can be made 1-2 days in advance). Pre-heat oven to 400 degrees. Heat some oil in a saute pan on high until smoking. Season the salmon with kosher salt and pepper, and sear, top side first, until golden brown. Flip the salmon over and cook on the second side for just a few seconds and remove from the pan. Crust the salmon with an even, but light amount of horseradish and top with the panko crust. Roast in the oven until medium doneness, about 2-4 minutes depending on the thickness of the fish. Serve with the beurre blanc and the riesling emulsion.

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Comments

frankieanne 1 year, 2 months ago said:
This looks fantastic! You had me at horseradish. :) I'm saving this. Thank you!

chefelaine 1 year, 2 months ago said:
TERRIFIC recipe! Thank you, Chef! :+D FIVE.

luisascatering 1 year, 2 months ago said:
Nice.

Do you use dried elderflower or elder berries? What is under the salmon in your photo? Have you ever been on Iron Chef America? (I'm just kidding, I saw that and thought it was pretty funny)

lunasea 1 year, 2 months ago said:
What a stunning plating - and it looks and sounds divine. Thanks so much for such a winning dish. I can't wait to wow and impress my friends with this one. :) Vickie

elgab89 1 year, 2 months ago said:
What a beautiful combination of ingredients! I was thrilled to see elderflower in it - I usually use it in desserts, but you are right, the lemony taste of it will work wonders!

cookinggood 1 year, 2 months ago said:
I can't wait to try this one. I would make it tonight but we already have plans. There is always tomorrow.
Thanks for the post.

ironchef 1 year, 2 months ago said:
Luisa, I used a non-alcoholic Elderflower cordial. Under the salmon is mixture of onion, sweet corn, applewood smoked bacon, shallots, garlic, shiitake mushrooms, baby bok choy, sherry vinegar, smoked paprika, and cayenne.

trigger 1 year ago said:
This recipe is so wonderful I included it in my menu Recipe for Romance which I plan to make for my wife this weekend.

Five forks

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