Name: Slow-cooked salmon with horseradish
Prep time: 1 h 20 min
Total time: 1 h 20 min
Yield: Makes 4 servings
Ingredients: 1 pound fresh horseradish, peeled and thinly sliced; Salt and freshly ground black pepper; 2 tablespoons crème fraîche or sour cream; Four 6-ounce center-cut salmon fillets (or two 12-ounce fillets), about 1¼ inches thick at the thickest point, preferably with skin on (but scaled); Chopped parsley for garnish

Preparation info

Makes
4
servings

Difficulty
Medium
Ready in
1 hr 20

Appears in

Simple to Spectacular

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

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.
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

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Slow-cooked salmon with horseradish

Ingredients

Method

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