Wednesday, April 9, 2008

Persillade Crusted Salmon with Horseradish mashed potato and beurre rouge

Myself and salmon we get along very well. It had been the first choice in seafood next to swordfish (if cooked right). I have been a fan of salmon since i started with salmon gravlax which was served on the cruise line that i worked with. Salmon has a unique falvor and taste which differentiates from the rest of the seafood varieites. This recipe could be tried at your lesiure, which is very simple and easy to make.


Salmon, 5oz slices 5ea
Salt and pepper t.t
Dijon Mustard 1/4tsp
Japanese Crumbs 1/4tsp
Parsley chopped 1/4bunch


  • Preheat oven to 350*F
  • Season fish with salt and pepper and organize according to thickness on a sheet pan
  • Brush with mustard and sprinkle the mixture of parsley, salt, pepper and japanese crumbs (mis de pain)
  • Cook fish in oven half way and set aside. Make sure to wrap with a moist a paper towel to hold it until it is ready to serve.
  • Raise the temperature of the oven to 500*F
  • When it is ready to be served slide the tray in the oven and cook until done and there is a slight browning on the surface.

For the horseradish mashed potato


Potatoes 7ea

Fresh horseradish grated 2tsp

Butter 1/4#

Cream 4oz

Chives, minced 1/4bunch


  • Quarter potatoes and place in cold water with salt.
  • When potatoes are cooked (when a knife can pass through) puree with a food mill.
  • Add cold diced butter, horseradish and hot cream until you get a good texture.
  • Add the chives, salt and pepper and hold in a plastic piping bag until service
  • Keep warm.

For Sauteed spinach


Spinach individual leaves 1#

Garlic thinly sliced 1clove

Olive oil 1oz

Salt and pepper t.t

Chicken stock as needed


Prepare this right before service.

  • Heat olive oil in a pan, add sliced garlic and lightly toast to a golden color. Add spinach and cook until tender.
  • Add a little stock to moisten
  • Season

For the Beurre Rouge


Shallots minced 1/4cup

Red wine 4oz

Red wine vinegar 1oz

Peppercorns 6ea

Bayleaf 1ea

Heavy cream 2oz

Unsalted butter diced 1/4#

Lemon Juice t.t

Salt and pepper t.t


  • In a pan, add shallots, wine, vinegar and peppercorns and bay leaf and the wine reduce.
  • Abour 15 minutes before you are about to serve add cream and reduce slightly on low heat.
  • On the same heat add the butter slowly whipping constatly, season with lemon juice, salt and pepper and strain.

During service. Pipe the mashed potato to the side of the plate and beside that place the sauteed spinach. Above the spinach rest the salmon and drizzle the sauce around.