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  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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