| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Eggs | Fish | 15 | Servings | |
INGREDIENTS
| 7 1/2 | sm | Boiling potatoes; jumbo egg size |
| Salt and pepper | ||
| 15 | ts | Oil or butter; melted |
| 11 1/4 | ts | Horseradish |
| 15 | Salmon fillets; 6-oz each, 1-inch thick |
INSTRUCTIONS
From: SEEDYONE@aol.com Date: Sun, 11 Feb 1996 12:13:39 -0500 I serve this in my restaurant & the plates come back totally clean. (I wash them anyway!). I've served it with sauted spinach (w/shallot & garlic, in small amonut of butter & olive oil ) or par-boiled (3min) green beans that I toss w/red pepper slivers & that are quickly (2min) reheated in a small amount of butter. The crust material can be made a few hours ahead. Cut fillet portion before cooking for better presentation. Chris Damico NYC Boil potato til just tender, chill then peel. Preheat oven to 400F. Grate potato w/large holes on grater, pressing lightly for thin shavings. Season with salt and pepper & toss with oil. Spread horseradish on each fillet & season with salt and pepper. Gently pat potato topping on surface, pressing lightly so it sticks. Bake until topping in golden brown & crisp & fish is tender all the way through when poked w/thin knife or skewer, 15-18 minutes. If topping seems like it's going to burn before done turn oven down to 375F. If topping isn't crisp, but fish is almost cooked through, switch to broil for last few minutes. Serve immediately. Source: Fine Cooking, Dec'95 MM-RECIPES@IDISCOVER.NET MEAL-MASTER RECIPES LIST SERVER From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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