INGREDIENTS

INSTRUCTIONS

Melt 2 tablespoons butter in large saucepan over medium-high heat. Add
shallots; saute 5 minutes. Add wine, bay leaf and 1 tablespoon thyme; boil
until mixture is reduced by half, about 5 minutes. Add beets and 4 cups
stock; bring to boil. Reduce heat to medium-low and simmer, uncovered,
until beets are tender and liquid is reduced to 1 cup, about 50 minutes.
Place salmon on rimmed baking sheet. Melt 1 tablespoon butter in small
saucepan; brush over salmon. Sprinkle with salt and pepper. Mix panko,
horseradish and 1 tablespoon thyme in small bowl. Season with salt and
pepper. Press mixture onto salmon, dividing equally. (Can be made 6 hours
ahead. Cover beet mixture and salmon separately; chill.)
Preheat oven to 475F. Bake salmon just until cooked through and top is
golden brown, about 8 minutes.
Meanwhile, melt 2 tablespoons butter in large skillet over medium heat. Add
carrots and 1/4 cup stock; cover and simmer 2 minutes. Add brussels sprout
leaves; cook, uncovered, until crisp-tender, about 5 minutes. Season with
salt and pepper. Remove from heat.
Bring beet mixture to simmer in heavy medium saucepan. Add 2 tablespoons
butter; stir just until melted. Spoon beet mixture into 4 shallow soup
plates. Top with fish. Garnish with carrots and brussels sprouts.
*Available in Asian markets and in the Asian foods section of some
supermarkets.
Makes 4 servings.
Bon Appetit October 1999
Converted by MC_Buster.
Per serving: 1993 Calories (kcal); 107g Total Fat; (49% calories from fat);
155g Protein; 86g Carbohydrate; 571mg Cholesterol; 1757mg Sodium Food
Exchanges: 2 Grain(Starch); 19 Lean Meat; 10 1/2 Vegetable; 0 Fruit;
16 1/2    Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.

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