Slow-cooked salmon with horseradish

Preparation info
  • Makes

    4

    servings
    • Difficulty

      Medium

    • Ready in

      1 hr 20

Appears in

By Jean-Georges Vongerichten and Mark Bittman

Published 2000

  • About

Serve this on a bed of lightly dressed mesclun salad. You might also garnish it with salmon eggs.

Ingredients

  • 1 pound fresh horseradish, peeled and thinly sliced
  • Salt and freshly ground black pepper
  • 2 tablespoons

Method

  1. Put the horseradish in a saucepan with water to cover, add salt, and bring to a boil. Simmer for about 1 hour, or until the horseradish is very tender, like a boiled potato. Drain, reserving some of the cooking liquid.
  2. Puree the horseradish in a blender or food processor with the crème fraîche or sour cream and as much of the cooking liquid as you need to allow