F&W Free Preview All You Coastal Living Cooking Light Food and Wine tab Health myRecipes Southern Living Sunset
My F&W
quick save (...)
Olive Oil–Poached Salmon with Fresh Horseradish
© John Kernick

Olive Oil-Poached Salmon with Fresh Horseradish

  • TOTAL TIME: 1 HR
  • SERVINGS: 4
  • HEALTHY
  • MAKE-AHEAD

Chef Gabriel Kreuther of The Modern serves this silky olive oil-poached salmon with a hot, fragrant horseradish broth.

  1. 1/2 pound fresh horseradish, peeled and finely grated on a Microplane
  2. 2 1/4 cups boiling water
  3. 2 medium leeks, white parts only, julienned
  4. 1 medium carrot, julienned
  5. 1 medium fennel bulb—halved, cored and julienned
  6. 1 1/2 cups plus 2 tablespoons extra-virgin olive oil
  7. 2 tablespoons Dijon mustard
  8. Salt and freshly ground pepper
  9. Four 6-ounce skinless salmon fillets
  10. Fleur de sel or sea salt, for sprinkling
  1. Set a medium strainer lined with a coffee filter over a small saucepan. Put the grated horseradish in the filter and gradually pour the boiling water over it.
  2. In a large saucepan of boiling water, blanch the leeks, carrot and fennel for 1 minute. Drain in a colander and transfer the vegetables to a bowl.
  3. In a large skillet, heat the 2 tablespoons of olive oil. Add the leeks, carrot and fennel and cook over moderate heat, tossing, until hot. Stir in the mustard and season with salt and pepper. Remove from the heat.
  4. In a medium saucepan, bring the remaining 1 1/2 cups of olive oil to a simmer over moderate heat. Season the salmon fillets with salt and pepper and add to the oil. Gently simmer the fillets over low heat for 4 minutes. Turn and simmer until just cooked, about 3 minutes longer.
  5. Meanwhile, gently reheat the horseradish broth and season with salt. Rewarm the vegetables. Pour the broth into 4 shallow bowls. Spoon the vegetables into the bowls and top with the fillets. Sprinkle with fleur de sel and pepper and serve.
Make Ahead The horseradish broth can be covered and kept at room temperature for up to 4 hours. The blanched vegetables can be refrigerated overnight.

Suggested Pairing

To balance the lush and earthy flavors, wine director Stephane Colling likes to pour a classic Alsace Riesling—a dry but intensely flavored, medium-bodied white.

You Might Also Like

Ratings

Average Rating

(1)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
    How we use your email address
    advertisement
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.