Horseradish Crusted Salmon with a Whole Grain Mustard Beurre Blanc and Sweet Riesling Emulsion
From ironchef 16 years ago
- 7 minutes to make
- Serves 8
Classic French and European flavors are given a new twist.
Ingredients
- For the Salmon: shopping list
- 8 ea., 7-8 oz. salmon fillets shopping list
- 2-3 oz. Prepared horseradish, drained shopping list
- 1 cup. panko (Japanese breadcrumbs) shopping list
- 1-2 Tbsp. clarified butter shopping list
- 1 Tbsp. finely minced Italian parsley shopping list
- kosher salt shopping list
- fresh cracked pepper shopping list
- cooking oil as needed shopping list
- For the Beurre Blanc: shopping list
- 8 oz. dry white wine shopping list
- 2 shallots, thinly sliced shopping list
- 4 oz. heavy cream shopping list
- 3 Tbsp. whole grain mustard shopping list
- 1 Tbsp. Dijon mustard shopping list
- 12 oz. unsalted butter shopping list
- kosher salt to taste shopping list
- For the Rielsing Emulsion: shopping list
- 8 oz. Late Harvest Rielsing shopping list
- 6 oz. unsalted butter shopping list
- 3 oz. Elderflower shopping list
- 1 tsp. Lecithin shopping list
- kosher salt to taste shopping list
How to make it
- 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.
People Who Like This Dish 3
- trigger MA
- cookinggood Leesburg, FL
- elgab89 Toronto, CA
- lunasea Orlando, FL
- luisascatering Burlingame, CA
- barbequeman Salt Lake City, UT
- chefelaine Muskoka, CANA
- ironchef Honolulu, HI
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The Rating
Reviewed by 6 people-
TERRIFIC recipe! Thank you, Chef! :+D FIVE.
chefelaine
in Muskoka loved it
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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)
luisascatering
in Burlingame loved it
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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
lunasea
in Orlando loved it
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